Saturday Beefcake: Something Savory on the Side
Leek Bread Pudding
"Just as custards work well in the savory portion of the meal, although they’re more often served as a dessert, so do bread puddings. This one is a great complement to meat dishes, but you could also top it with oven-roasted tomatoes and serve it as a vegetarian meal."
Ad Hoc at Home (Artisan, 2009) Thomas Keller
12 servings as a side dish, 6 to 8 as a main course
2 cups 1/2-inch thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes brioche (without crust)
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Emmentaler cheese
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 (a piece of parchment paper cut the same circumference as the pan, with a hole cut out of the middle) 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.
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