If you’re looking for an exceptionally rich and indulgent breakfast, this is the ticket. You’ll likely think that it won’t even fit in the pan to start with and the end result will be almost double the height of the pan when you pull it out of the oven – though it will deflate when it starts to cool a bit.
LEEK BREAD PUDDING
2 leeks, sliced 1/2″ thick (white and light green parts only)
1/2 tsp kosher salt
4 Tbsp unsalted butter
Pinch black pepper
20 oz loaf soft french bread
1 Tbsp finely chopped chives
1 tsp thyme
3 large eggs
3 cups milk
3 cups heavy cream
Pinch grated nutmeg
1 cup shredded Emmentaler cheese
Preheat the oven to 350F.
Place the leeks in a pan over medium-high heat and season with salt. Cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes.
While leeks are cooking, cube the bread and toast in the oven for 20 minutes, until dry and pale gold. Transfer to a large bowl and add the leeks, chives, and thyme.
In another large bowl, whisk the eggs, then add milk, cream, a pinch of salt and pepper and nutmeg.
Sprinkle 1/4 cup of the cheese in the bottom of a greased 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in remainder of the custard mixture and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt. Bake for 60-90 minutes, or until the pudding feels set and the top is brown and bubbling.
Recipe from Epicurious