savory leek bread pudding

Name: SAVORY LEEK BREAD PUDDING
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 1 1/2 tablespoon(s) butter; 1 large leek, trimmed, cleaned, cut in 1/2-inch pieces; 1 medium onion, diced; 2 clove(s) garlic, minced; 1 1/2 cup(s) french bread - or - day old bread without crust; 2 large egg; 1 cup(s) heavy cream; 1 sprig(s) chopped marjoram; 1 pinch(es) nutmeg; - salt and pepper

(1 RATING)

37 Pinches 7 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 3, 2013

My newest co-worker, Jewell Gatewood, has been kind enough to share this unusual but, she assures me, delicious recipe. She came across it when she spent time in New Orleans. Photo source: mission-food.com

Rate

prep time 20 Min

cook time 45 Min

method ---

yield 4 serving(s)

Ingredients

1 1/2 tablespoons butter
1 large leek, trimmed, cleaned, cut in 1/2-inch pieces
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups french bread - or - day old bread without crust
2 large egg
1 cup heavy cream
1 sprig chopped marjoram
1 pinch nutmeg
- salt and pepper

How To Make savory leek bread pudding

Step 1

In a medium pan, melt butter and cook the leeks and onion till tender; add garlic.

Step 2

Transfer mixture to a large bowl and add bread crumbs; toss well.
Step 3

In a small bowl, beat the eggs thoroughly. Whisk in the cream, and add this mixture to the bread mixture. Stir to moisten; add seasonings.
Step 4

Place the bread pudding in a medium sized casserole dish. Place dish in a large pan half-filled with water. Bake in a preheated 300-degree oven for 45 minutes.
Step 5

Indianapolis Star co-worker Jewell Gatewood, who provided this recipe.
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