FIRST YOU TAKE A LEEK.....

First You Take a Leek…

 

Leeks are lovely but it’s sometimes hard to find a new recipe that is both tasty and that sets off the leek flavors, which are rather delicate. Recently a magazine insert in our newspaper included a recipe for what they call “Caramelized Leek Bread Pudding.”  

The recipe was somewhat scrambled and it would make enough of this dish to provide for 16 or more people – great for a populous brunch or potluck but not for the two people in this house! I cut the recipe in half, and still had half of the casserole left over after two servings each (substantial ones) so I put that in the freezer. We’ll see how it holds up.  

I also changed some of the specifics of ingredients. The original (full-size) recipe calls for 1-1/2 cups of Gruyere cheese. I don’t know about your pocket book, but mine sucked in like a shriveled prune when I considered the cost. Any good Swiss cheese will do…I even shredded some white and yellow cheddar to go with the Emmental I already had on hand. It also calls for ciabbata bread, but that sounds a bit chewy to me so I used what was (again) at hand – some thick-sliced “Texas toast.”  Worked fine.  French or Italian bread or any good rustic bread would work too…just make it something that you can cut into chunky pieces. 

Even so, this dish turned out to be mouthwatering good, so here is my version: 

1 T butter

1 C thinly sliced leeks, white and light green parts only

4 ounces thinly sliced Shitake mushrooms (I did have these on hand and they lend a good earthy flavor). I used fresh, but you could reconstitute dried ones. Crimini would be fine as well, or small Portobello. 

coarse salt

freshly ground black pepper

½ t. brown sugar

¼ t. grated nutmeg (please always use freshly grated nutmeg!!)

about ½ pound bread (see above) cut into 1-inch cubes (about 6 cups)

½ bunch green onions, finely chopped including green part

2 eggs, beaten

3 C whole milk

¾ - 1 C grated cheese (see above) 

preheat oven to 350

 

Heat butterin a sauté pan over medium heat. Add leeks, mushrooms, about ¼ teaspoon EACH salt and pepper, brown sugar and nutmeg. Cook, stirring occasionally, until leeks are soft and golden, about 30 minutes. 

While leeks are cooking, place bread cubes on a baking sheet and bake until lightly browned and dry, about 15 minutes. 

Grease a shallow 2-quart baking dish (I used butter)

Combine bread cubes, leek mixture, and remaining ingredients in the greased dish. Toss to mix and let stand about 20 minutes until the liquid is absorbed. Sprinkle with salt and pepper to taste. (I added some grated cheddar cheese sprinkled across the surface for additional color.)

You can do this ahead and cover and refrigerate up to 4 hours.  

Bake for about 1 hour or until custard is set (use a silver knife – OK, silver plated is fine – to test. Just stick it straight down and pull it out, and if it comes out clean you’re set. hehe)

 

Remove from oven and let stand to “settle” for about 10 minutes before serving. This can serve up to 8 people as a side dish.

 

Delicious! I might try adding a sprinkle of red pepper flake seasoning next time, just to make it a bit peppier. There are other similar recipes on Internet cooking sites – some use bacon, different mushrooms, different bread, heavy cream, etc. You can shop for a different recipe or alter the above to your taste.

 

The image of the finished dish is from epicurious.com
Mine looked better with the cheese on top.