Bread Pudding with Leeks and Gruyere
6 servings
45 minutes
Leek and Gruyère bread pudding is a refined blend of tender brioche, aromatic leek, and rich Gruyère cheese flavor. Inspired by Armenian cuisine, this recipe transforms simple ingredients into a true culinary masterpiece. Leek sautéed with garlic and wine adds deep sweetness to the dish, while the creamy egg mixture contributes softness and richness. Bread soaked in this fragrant mix becomes airy and delicate, with a crispy crust adding textural contrast. Baked in a water bath, the pudding achieves a delightful creamy consistency. Perfect as a warm dinner or unique breakfast, it is served with greens and fresh salad, creating harmony of flavors and textures. This dish captivates with its coziness and depth of flavor, making it a worthy centerpiece for any table.
1
Cut the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise, then slice thinly.
2
Cut the crust off the bread. Slice the crumb into thin pieces.
3
Preheat the oven to 180 degrees.
4
Grease a round mold with a diameter of 25 cm.
- Butter: 3 tablespoons
5
Melt the butter in a saucepan over medium heat. Add the leek and minced garlic and cook until soft for 10 minutes. Pour in the wine and bring to a boil. Let it reduce by half. Transfer half of the leek to a bowl.
- Butter: 3 tablespoons
- Leek: 4 pieces
- Garlic: 2 cloves
- Dry white wine: 0.3 glass
6
In a bowl, lightly beat the eggs and yolks.
- Chicken egg (large): 5 piece
- Egg yolk: 2 pieces
7
In a saucepan with the remaining leek, add cream, milk, nutmeg, a little salt, and pepper. Bring it almost to a boil. Carefully pour 0.5 cup of the mixture into the eggs while whisking. Then beat in the remaining cream mixture. Return the mixture to the heat and let it thicken for 4-5 minutes.
- Leek: 4 pieces
- Cream 40%: 3 glasss
- Milk: 2 glasss
- Ground nutmeg: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
8
Place 8-9 slices of bread in the prepared dish. Spread 2 cups of onion filling with eggs on top, then sprinkle with half of the remaining leek and half of the cheese. Let it sit for 10 minutes. Then place the remaining slices of bread on top, followed by the remaining onion-egg mixture. Sprinkle with leek and cheese on top. Let it sit for another 10 minutes.
- Brioche: 500 g
- Leek: 4 pieces
- Grated Gruyere cheese: 200 g
- Grated Parmesan cheese: 120 g
9
Cover the dish with foil and place it in a larger dish filled with hot water, so that it covers the pudding dish halfway. Bake for about 55-60 minutes.
10
Remove the foil and let it brown for another 20 minutes. Serve warm.