Bread Pudding with Leeks and Garlic

By west757

A savory preparation that is great with meats.

MAKE AHEAD
The bread pudding can be refrigerated overnight. Cover the baking dish with foil and reheat in a 350° oven; uncover and re-crisp under a broiler.

NOTES
Leeks must be cleaned thoroughly, as a lot of dirt and sand gets trapped between their layers as they grow. Trim the root end of the leek, then remove and discard the tough outer leaves. For whole leeks, slit them lengthwise and hold under cold running water, fanning out the leaves until all the dirt is gone. Or you can slice leeks crosswise and soak the rings in a bowl of cold water. Run your fingers through the leeks to loosen the dirt and let it fall to the bottom of the bowl, then scoop up the leeks and use.

Ingredients

• One 1 1/2-pound brioche or challah loaf, cut into 3/4-inch dice
• 6 tablespoons unsalted butter, 4 melted
• 3 large leeks, white and tender green parts only, sliced 1/2 inch thick
• 3 large garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/4 cup dry white wine
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon chopped thyme
• 4 eggs, lightly beaten
• 2 cups milk
• 2 cups heavy cream or half-and-half
• 1 cup turkey stock or canned low-sodium broth
• 1 cup coarsely grated Swiss cheese

Preparation

Step 1

Preheat the oven to 350°. On a rimmed baking sheet, toss the brioche with the melted butter and bake for 20 minutes, or until golden and crisp. Let cool.
Melt the remaining 2 tablespoons butter in a large skillet. Add the leeks and garlic and season with salt and pepper. Cover and cook over moderate heat for 5 minutes, then uncover and cook, stirring, until softened, about 5 minutes longer. Add the wine and cook until evaporated, then remove from the heat and stir in the parsley and thyme;let cool.
In a large bowl, whisk the eggs with the milk, cream and stock. Add the leek mixture and season generously with salt and pepper. Stir in the brioche and cheese. Transfer the mixture to a 3- to 4-quart buttered baking dish. Cover with plastic and refrigerate overnight. Bring to room temperature before baking.
Preheat the oven to 375°. Toss the bread to make sure it's evenly soaked. Cover with a buttered sheet of foil and bake for 1 hour, or until just set. Remove the foil and bake for 30 minutes longer, or until the top is golden and crisp.