Recipe by Kimke
From Fine Cooking. Different cheeses and veggies can be substituted for a different flavor.
Top Review by SarasotaCook
Well this is a 1/2 of rating ... I made my savory bread pudding for breakfast this am along with some scrambled eggs, came back in was was going to post it and looked to make sure there wasn't a dupe recipe and found yours. Now other than I used spinach, since that is what I had, had swiss vs gruyere, but I did have fontina, and admit, I added a bit more cheese, the recipe is identical so I am not going to post mine. But in honor of your recipe. I totally admit, it is wonderful, and actually is a shame more people don't make savory bread puddings. And as the reviewer said, what a great recipe. And this morning once again, mine was great, but, it is the same as yours so I wanted to rate yours too to let people know what a great dish. And you are right ... any veggies will work according to what you have on hand. I used a baguette that was a day old from turkey day, but any bread works. Thx for posting.
- 2 tablespoons unsalted butter
- 1 tablespoon water
- 1 pinch salt
- 1 lb leek, cleaned and cut into 1/2 inch thick slices (white and light green parts only)
- 5 eggs
- 2 1⁄2 cups milk
- 1 cup heavy cream
- 1 lb asparagus, trimmed and cut on the diagonal into 1 inch pieces
- 1 lb dry bread, cut into 1 inch cubes (if fresh, toast lightly)
- 1⁄4 lb Fontina cheese, shredded
- 1⁄4 lb gruyere or 1⁄4 lb cantal cheese, shredded
- 1⁄2 cup mixed chopped fresh herb (chives, parsley, tarragon, chervil)
- 1⁄2 teaspoon grated lemon, zest of
- 1 pinch cayenne
- 1 teaspoon salt
- fresh ground black pepper
Directions See How It's Made
- Heat the oven to 375°F.
- In a medium skillet over medium heat, melt the butter with the water and a pinch of salt.
- Add the leeks and cook until tender, about 10 minutes.
- Set aside to cool.
- In a large bowl, whisk together the eggs and milk.
- Add the remaining ingredients, including the leeks, and gently toss them.
- The mixture should be well coated and somewhat soupy.
- Spread the mixture into a 4-quart soufflé dish, a 13x9-inch baking dish, or another ovenproof dish that's at least 2 inches deep and big enough to hold the mixture.
- Put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 minutes.
- If the pudding looks too dark before it's finished, cover with foil.
- Let cool slightly before serving.