Best Leek Puddings Recipes

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LEEK & ARTICHOKE BREAD PUDDING



Leek & Artichoke Bread Pudding image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14

8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 tablespoons unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
  • Meanwhile, soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat, add the leeks, and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt, and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives, and tarragon.
  • Whisk the eggs, cream, chicken stock, nutmeg, and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 13 × 9 × 2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler, and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top, and sprinkle lightly with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.

SAUSAGE AND LEEK SAVORY BREAD PUDDING



Sausage and Leek Savory Bread Pudding image

Brioche is the secret to this savory dish: The fluffy, eggy bread soaks up the cream and broth to produce a moist, custardy interior. Sausage, leeks and Gruyere are a go-with-everything combination, so this dish will fit right into any holiday buffet.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
8 cups 1/2-inch cubes brioche, crusts removed
8 ounces sweet Italian sausage, casings removed
1 cup finely chopped butternut squash
4 leeks, white and light green parts only, thinly sliced
1 tablespoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons minced fresh chives, plus more for garnish
4 large eggs
2 cups grated Gruyere

Steps:

  • Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
  • Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
  • Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
  • Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
  • Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

LEEK BREAD PUDDING



Leek Bread Pudding image

Provided by Kim Severson

Categories     dinner, main course

Time 2h30m

Yield 12 servings as a side dish

Number Of Ingredients 12

2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese

Steps:

  • Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
  • Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
  • Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
  • Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
  • Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 20 grams, Sodium 472 milligrams, Sugar 8 grams, TransFat 0 grams

LEEK OR SPINACH SOUFFLé PUDDING



Leek or Spinach Soufflé Pudding image

When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ''pudding'' appended to it. I like the word, so I don't mind the practice, but this soufflé is airy and closer to its Webster's etymology - ''a murmuring or blowing sound'' - than the appendage suggests. It has less flour than a regular soufflé. It needs less scaffolding. This soufflé is equally good with either vegetable; it can be made hours ahead and will rise again upon reheating.

Provided by Tamar Adler

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h30m

Yield 4 to 6

Number Of Ingredients 6

825 grams or 9-10 cups thinly sliced, white and light green parts of leeks or an equivalent amount of wilted spinach (or sautéed zucchini), completely drained in a dish towel and puréed
125 grams butter divided into 100 grams and 25 grams
25 grams all-purpose flour
1 cup whole milk
1/2 cup grated Parmesan
6 eggs, separated

Steps:

  • Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
  • Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
  • Let cook 2 to 3 minutes. Turn off burner.
  • In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
  • Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you've put the soufflé pudding in.
  • Beat the whites to stiff peaks.
  • Lightly butter the pan or mold.
  • Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come 2/3 of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
  • Cook for 1 1/2 hours, or a little more, until the soufflé has risen at least an inch above the pan or mold - remove foil when the soufflé begins to push against it - and the top cracks. Let cool for a few minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 25 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 238 milligrams, Sugar 8 grams, TransFat 1 gram

BUTTERNUT SQUASH AND LEEK BREAD PUDDING RECIPE



Butternut Squash and Leek Bread Pudding Recipe image

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

Yield 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for pan
12 cups (1" pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" pieces
1 teaspoon thyme leaves
2 teaspoons kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 teaspoon sugar
1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche and fennel fronds (for serving)

Steps:

  • Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.
  • Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10-12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
  • Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
  • Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
  • Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60-75 minutes. Let cool at least 10 minutes before serving.

LEEK BREAD PUDDING



Leek Bread Pudding image

This is a savory variation on classic, Southern bread pudding. It's an amazing crowd-pleaser-and the next day, you can cut the leftovers into slices, crisp them up in butter, and call it breakfast.

Provided by Hugh Acheson

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, plus more for the baking dish
4 cups leeks, cleaned and chopped, about 6 medium leeks
1 pound sourdough boule, with crust, cut into ½-inch cubes
1/4 cup unsalted butter, melted
1 teaspoon chopped thyme
1 teaspoon salt, divided
1 large egg
3 large egg yolks
1 cup heavy cream
1 cup whole milk
1/3 cup Parmesan, grated, plus more for finishing
Freshly ground pepper (optional)

Steps:

  • Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
  • Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
  • Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25-30 minutes.
  • Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.

SAVORY LEEK AND BACON BREAD PUDDING



Savory Leek and Bacon Bread Pudding image

Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 2

Number Of Ingredients 11

½ French baguette, cut into cubes
½ tablespoon olive oil
¾ cup diced leek
1 cup milk
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
  • Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
  • Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
  • Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
  • Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
  • Let casserole sit for 15 minutes.
  • Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g

LEEK BREAD PUDDING



Leek Bread Pudding image

Provided by Thomas Keller

Categories     Cheese     Dairy     Vegetable     Brunch     Side     Bake     Vegetarian     Dinner     Lunch     Leek     Fall     Winter     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as a side dish, 6 to 8 as a main course.

Number Of Ingredients 12

2 cups 1/2-inch-thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
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 Comté or Emmentaler

Steps:

  • 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, 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.
  • Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
  • Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
  • Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

LEEK AND ARTICHOKE BREAD PUDDING



Leek and Artichoke Bread Pudding image

Provided by Ina Garten

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 tablespoons unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
  • Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
  • Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
  • Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).

LEEK PUDDINGS



Leek Puddings image

Make and share this Leek Puddings recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/4 cups thinly sliced leeks, white and pale green parts only
1 cup julienned sweet yellow onion
3 tablespoons butter
3 eggs, beaten
3/4 cup heavy cream or 3/4 cup half-and-half
2 cloves garlic, crushed well
1/4 teaspoon salt
1 dash white pepper, to taste
1/8 teaspoon lemon juice, to taste
sliced leek, sprigs for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Over medium-low heat, sauté the leeks and the onion in melted butter a medium skillet until onions are transparent but not browned, which will take about 10 minutes; let cool.
  • In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
  • Add the cooled leek/onion mixture and mix well.
  • Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
  • Bake the puddings at 350 degrees F for 15 to 20 minutes or until they have set and are lightly browned; let stand for 4 minutes before serving.
  • To serve, carefully unmold the puddings by inserting a small paring knife at the edge and circling around the ramekin wall, then invert onto warmed plates; garnish with sliced leek sprigs.
  • Makes six puddings.

LEEK AND GRUYERE BREAD PUDDING



Leek and Gruyere Bread Pudding image

Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter, plus more for baking dish
1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
2 garlic cloves, crushed
1/3 cup dry white wine
3 cups heavy cream
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
5 large eggs plus 2 large egg yolks, lightly beaten
1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
2 cups grated Gruyere cheese
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
  • Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
  • Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
  • Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

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