Bread Pudding with Leeks

8 servings

160 minutes

Leek bread pudding is a cozy dish from British cuisine that combines the tender texture of baked bread with the rich, slightly sweet flavor of caramelized leek. This recipe has roots in the tradition of economical bread use, transforming it into an exquisite yet simple pie. A creamy mixture of milk, cream, and eggs soaks into the browned bread pieces, creating an airy and juicy base, while fragrant thyme and nutmeg add subtle herbal and spicy notes. Emmental gives the pudding a gooey cheese crust that contrasts with the softness of the filling. Perfect as a standalone dish or as a side to meat and vegetables, this pudding is a true find for comfort food lovers that warms the soul and awakens the appetite.

Energy value per serving

• Calories: 741.1
• Proteins: 23g
• Fats: 48.9g
• Carbohydrates: 53g

Ingredients

• White bread: 600 g
• Green onions: 15 g
• Leek: 8 stem
• Thyme: 3 stem
• Chicken egg: 3 pc
• Milk: 700 ml
• Cream 33%: 700 ml
• Nutmeg: pinch
• Butter: 60 g
• Sea salt: to taste
• Emmental cheese: 200 g
• Ground black pepper: to taste

Cooking steps

1. Cut off the tough dark green part of the leek and slice the remaining stalks into rings about one to one and a half centimeters wide. Place them in a bowl of cool water and stir to wash off any sand residue, then drain in a colander and let the water drip off.

   Required ingredients:

   • Leek: 8 stems

2. Place the leeks in a saucepan, add salt, and set over medium heat. When the leeks start to soften and release juice, reduce the heat, add butter, and stir to melt and mix it with the leek juice into an emulsion. Then cover and simmer on low heat for thirty to thirty-five minutes. Occasionally check under the lid, stir, and ensure the sauce doesn't separate: if obvious oily spots form, add a tablespoon of water and mix it back with the butter into a homogeneous substance.

   Required ingredients:

   • Leek: 8 stems
   • Butter: 60 g
   • Sea salt:  to taste

3. Meanwhile, slice the bread, remove the crust, and cut it into cubes of 2-3 cm. Spread the bread on baking paper and place it in a preheated oven at 180 degrees for twenty minutes. To ensure even browning, you can turn the baking tray halfway through.

   Required ingredients:

   • White bread: 600 g

4. Combine bread, leek, finely chopped green onion, and thyme leaves in a large bowl. Mix well.

   Required ingredients:

   • White bread: 600 g
   • Green onions: 15 g
   • Thyme: 3 stems

5. In another bowl, lightly beat the eggs, pour in the milk, cream, and add a good pinch of salt, pepper, and nutmeg.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Milk: 700 ml
   • Cream 33%: 700 ml
   • Nutmeg:  pinch
   • Ground black pepper:  to taste

6. Take a large baking dish, sprinkle a quarter of grated cheese on the bottom. Layer half of the leek with bread on top, sprinkle with the second quarter of cheese, then distribute the remaining bread mixture and sprinkle with cheese again - this time with the third quarter. Pour part of the milk mixture on top so that it covers the bread, and let it soak for about fifteen minutes.

   Required ingredients:

   • Emmental cheese: 200 g
   • White bread: 600 g
   • Leek: 8 stems
   • Emmental cheese: 200 g
   • White bread: 600 g
   • Emmental cheese: 200 g
   • Milk: 700 ml

7. Pour the casserole with the remaining milk and eggs, sprinkle with the last quarter of grated cheese, and salt. Place in a preheated oven at 180 degrees for one and a half hours.

   Required ingredients:

   • Milk: 700 ml
   • Chicken egg: 3 pieces
   • Emmental cheese: 200 g
   • Sea salt:  to taste