Leek Bread Pudding Recipes

Steps:

• Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
• Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
• Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25-30 minutes.
• Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.

Steps:

• Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
• Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
• Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
• Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
• Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Steps:

• Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
• Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
• Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
• Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

Steps:

• Preheat the oven to 350°F.
• Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
• Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
• Add the leeks to the bread and toss well, then add the chives and thyme.
• Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
• Sprinkle 1/4 cup of the cheese in the bottom of a 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 enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
• Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
• Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Steps:

• Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.
• Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10-12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
• Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
• Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
• Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60-75 minutes. Let cool at least 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
• Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
• Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
• Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
• Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
• Let casserole sit for 15 minutes.
• Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13-by-9-by-2-inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Steps:

• Preheat oven to 350 degrees F.
• Over medium-low heat, sauté the leeks and the onion in melted butter a medium skillet until onions are transparent but not browned, which will take about 10 minutes; let cool.
• In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
• Add the cooled leek/onion mixture and mix well.
• Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
• Bake the puddings at 350 degrees F for 15 to 20 minutes or until they have set and are lightly browned; let stand for 4 minutes before serving.
• To serve, carefully unmold the puddings by inserting a small paring knife at the edge and circling around the ramekin wall, then invert onto warmed plates; garnish with sliced leek sprigs.
• Makes six puddings.

Steps:

• Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
• Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
• Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
• Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
• Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
• Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
• Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F Whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.
• Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
• Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.
• Bake at 350 for 35 to 40 minutes or until center is set, Let stand 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Fill a large bowl with water and add leek slices. Swirl leeks so that any dirt falls to the bottom of the bowl. Heat a medium skillet over medium-high heat; using your hands, lift leeks out of water and transfer to skillet. Cook, stirring often, until leeks begin to soften, about 5 minutes.
• Reduce heat to medium-low; continue cooking until leeks release their liquid. Add butter to skillet and stir to emulsify; season with pepper. Cut a parchment paper round the same size as the skillet with a 1-inch hole in the center and set round in skillet. Cook leeks, stirring every 10 minutes, until very soft, 30 to 35 minutes. If the butter breaks or looks oily, stir in a tablespoon water to re-emulsify. Remove and discard parchment lid.
• Meanwhile, spread bread cubes on a baking sheet and toast in oven for about 20 minutes, rotating pan about halfway through, until dry and lightly toasted. Transfer to a large bowl. Add leeks to bread; toss to combine. Add chives and thyme.
• In another large bowl, lightly whisk eggs. Add milk, cream, a generous pinch of salt, pepper, and a pinch of nutmeg; whisk to combine. Set custard mixture aside.
• Sprinkle 1/4 cup cheese in the bottom of a 9-by-13-inch baking dish. Spread half of the leek mixture in baking dish and sprinkle with another 1/4 cup cheese. Repeat process with remaining leek mixture and 1/4 cup cheese. Pour enough of the custard mixture over leek mixture and press gently on bread so it soaks up the custard. Let soak for 15 minutes.
• Pour remaining custard over leek mixture. Sprinkle with remaining 1/4 cup cheese and season with salt. Transfer to oven and bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don't put mushrooms in water; wipe them with a clean, damp sponge.
• Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1.
• tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.