Sunday, March 14, 2010

{ Sourdough and Leek Savory Bread Pudding }

Bread pudding is just one of those dishes which is both satisfying and delicious. The creamy custard mixed with the yeasty bread along with the cinnamon, raisins and nuts, makes me so happy. Throw a spoonful of handmade caramel and a drizzle of crème anglaise on top, now perfection has been achieved. Okay, my mind is slipping into the dessert zone and the recipe below is a savory bread pudding – perfect for dinner, not dessert.

Savory bread pudding has endless possibilities and this one is just such a classic yet incredibly satisfying side dish. Add a bit of sausage, now you have a hearty dish  for breakfast. We had this a week ago, when my parents came over for dinner. My Mom could not get enough of it that I sent her home with a “to go” container for her to enjoy the next day. Let me know what your favorite sweet or savory bread pudding is.

Sourdough and Leek Savory Bread Pudding

2 T. Butter
2 Leeks - trim green portion, clean and slice thin
8 C. Sourdough Bread, one inch cubes
2 C. Whole milk
2 C. Heavy cream
3 Eggs
½ t. nutmeg
½ C. Parmesan cheese, grated
½ C. Parmesan cheese, shredded

In a sauté pan, add the butter and melt over low heat. Add the leeks. Sauté for about 10 to 15 minutes or until soft. Set aside.

In a large bowl, add the eggs and beat together, then add the milk and cream. Whisk together until combined. Season with salt and pepper. Add the ½ cup of grated parmesan cheese, nutmeg and whisk together. Add the bread cubes and mix together well so each one soaks up the custard. Then add the sautéed leeks and stir. Let sit for about 30 minutes.

In a baking dish that is approximately 10 by 10, add the mixture. Top with the ½ cup of shredded parmesan cheese. Bake at 350 for 45 to 60 minutes or until top is golden brown. Let cool slightly and then cut into squares for serving.

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