SAVORY BREAD PUDDING WITH ENGLISH SAUSAGE, WILTED LEEKS, AND DRIED PEARS

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Savory Bread Pudding with English Sausage, Wilted Leeks, and Dried Pears image

Categories     Bread     Bake     Dinner     Pear     Sausage     Leek     Summer     Kosher

Yield serves 4 to 6

Number Of Ingredients 22

Sausage
1/2 pound ground beef
1 ounce salt pork, minced
1 tablespoon fresh bread crumbs (page 4)
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon powdered ginger
1/4 teaspoon dried sage
1/4 teaspoon dried summer savory
1/8 teaspoon freshly ground black pepper
1 tablespoon water
Kosher salt
Pudding
2 tablespoons butter
1 cup thinly sliced leeks, white and light green parts
1/3 cup chopped dried pear halves, preferably unsulfured
1/4 cup water
3 large eggs
2 cups milk
4 cups cubed day-old baguette or other artisanal country-style bread with crust (1-inch cubes)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black or white pepper

Steps:

  • To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Use right away, or cover and refrigerate for up to 2 days.
  • To make the pudding, preheat the oven to 350°F. Lightly butter a 3-quart baking dish.
  • In a medium sauté pan, melt the butter over medium-high heat. Add the leeks and pears and stir to mix. Add the water, decrease the heat, and cook gently until the leeks wilt but remain bright green, 3 to 5 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, whisk together the eggs and milk. Add the bread, leek-pear mixture, salt, and pepper, and then add the sausage, breaking it into small clumps. Stir to mix and pour into the prepared dish.
  • Bake until toasted on the top and a knife inserted in the center comes out clean, 50 to 55 minutes. Let rest for at least 10 minutes or up to 30 minutes before serving. Serve warm.

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