SAVORY LEEK BREAD PUDDING

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SAVORY LEEK BREAD PUDDING image

My newest co-worker, Jewell Gatewood, has been kind enough to share this unusual but, she assures me, delicious recipe. She came across it when she spent time in New Orleans. Photo source: mission-food.com

Provided by Ellen Bales @Starwriter

Categories     Vegetables

Number Of Ingredients 10

1 1/2 tablespoon(s) butter
1 large leek, trimmed, cleaned, cut in 1/2-inch pieces
1 medium onion, diced
2 clove(s) garlic, minced
1 1/2 cup(s) french bread - or - day old bread without crust
2 large egg
1 cup(s) heavy cream
1 sprig(s) chopped marjoram
1 pinch(es) nutmeg
- salt and pepper

Steps:

  • In a medium pan, melt butter and cook the leeks and onion till tender; add garlic.
  • Transfer mixture to a large bowl and add bread crumbs; toss well.
  • In a small bowl, beat the eggs thoroughly. Whisk in the cream, and add this mixture to the bread mixture. Stir to moisten; add seasonings.
  • Place the bread pudding in a medium sized casserole dish. Place dish in a large pan half-filled with water. Bake in a preheated 300-degree oven for 45 minutes.
  • Indianapolis Star co-worker Jewell Gatewood, who provided this recipe.

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