In the last post, I made brioche. To start this week off, now that we’re caught up, I took that brioche and made bread pudding. But not a sweet one, a savory bread pudding. Specifically, I made Thomas Keller’s Leek Bread Pudding.
Week: 50 of 52
Cookbook: ad hoc at home, Thomas Keller
I started by cutting the brioche into cubes and toasting them.
Meanwhile, I melted the leeks with butter.
I mixed the croutons with the leeks, along with some herbs.
I spread the bread & leek mixture in a baking dish and sprinkled with grated Gruyère cheese. Then I poured a mixture of eggs, milk & cream over the bread and let it soak for 15 minutes. Finally, I sprinkled more cheese and put it in the oven.
I served the bread pudding with roast chicken and brussels sprouts, and it was really good.
- Salt & Pepper
- Gruyère Cheese