MARTHA'S LEEK AND GRUYERE BREAD PUDDING

MARTHA'S LEEK AND GRUYERE BREAD PUDDING image

Categories Cheese

Yield 12 People

Number Of Ingredients 14

3 Tbsp Butter
1 Bunch Leeks-white and pale green parts only-thinly sliced
2 Garlic Cloves, crushed
1/3 Cup Dry White Wine
3 Cups Heavy Cream
2 Cups Milk
1/2 tsp Nutmeg
pinch of Cayenne Pepper
2 tsp Salt
1/4 tsp Pepper
5 Large Eggs plus 2 Large Egg Yolks, lightly beaten
1 Loaf day-old Brioche, crusts removed, cut into 3/4" slices and halved crosswise
2 Cups grated Gruyere
1 Cup grated Parmesan

Steps:

Preheat oven to 350. Butter a 10" 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 and 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 simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl while whisking. Whisk in another cut cream-leek mixture, return egg-leek mixture to pan. Cook, whisking until thickened, 4-5 minutes. Arrange 8-9 pieces of bread in pre-prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half of reserved leeks and half of cheese over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, then add remain egg-leek mixture. Srpinke with remaining leeks and cheese. Let stand another 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 unitl deep golden brown, about 20 minutes. Let cool on a wire rack. Serve warm or at room temperature.