Recipe from Thomas Keller
Adapted by Kim Severson
- Total Time
- 2½ hours
- Rating
- 4(263)
- Notes
- Read community notes
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Ingredients
Yield:12 servings as a side dish
- 2cups ½-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
- Kosher salt
- 4tablespoons (2 ounces) unsalted butter
- Freshly ground black pepper
- 12cups 1-inch-cubed crustless brioche or Pullman loaf
- 1tablespoon finely chopped chives
- 1teaspoon fresh thyme leaves
- 3large eggs
- 3cups whole milk
- 3cups heavy cream
- Freshly grated nutmeg
- 1cup shredded Comté or Emmenthaler cheese
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
456 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 12 grams protein; 476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
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.
Step
4
Sprinkle ¼ cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread ½ of bread mixture in pan, and sprinkle with another ¼ cup cheese. Spread remaining bread mixture in pan, and sprinkle with another ¼ cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
Step
5
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 1½ hours. Serve hot.
Ratings
4
out of 5
263
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Private Notes
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Cooking Notes
Evan
Double the leeks.
Karen
All the leeks and cheese, 2 eggs, half of every thing else. Add a minced clove of garlic at the end of sauteing leeks. Great side with grilled meat. Think about adding some bacon.
MF
The advice to double the leeks is right on. I had challah bread, so I used that and then added some sautéed mushrooms and chopped parsley. Very tasty!
PHB
This is same recipe as from Thomas Keller's Ad Hoc at Home cook book. My notes then were: use 2 or 3 x the leek qty; go heavy on herbs and seasonings; be careful about cook time.
Jill 34M
This is a fabulous recipe. I have made it many times, and it is always a huge hit. I just saw the recommendation to double the leeks, which I think will only improve the result.
DD Thexton
As someone else noted, double the amount of leeks. I've also doubled the cheese and use half & half and added chopped up cooked bacon to make it even more delectable!
CBR
That's a potato gratin.
John Miguel Esteban
This was a revelation. Maybe I'm an outlier, but when I think of bread pudding I'm usually thinking of a heavy, sweet dessert. This savory version is sublime. It has an ethereal soufflé quality to it that is surprising considering the amount heavy cream and cheese. We served this dish with filet mignon and a simple pan sauce. It proved a nice change of pace over potatoes.
Jennie
I followed the recipe, and I thought there were adequate leeks. I could taste the cheese, but I would have enjoyed more, especially since we ate it as a main dish. I think that 6 c of liquid is what makes it take so long to cook. It was still a little wet even after 90 minutes in the oven. Very nice, and quite rich, but I'd have preferred more cheese and less milk/cream, all told.
erno
Start leeks in a dry pan? If you start with rounds, leeks caramelize/burn on bottom...?! Any insight?
Olga
I didn't have enough leeks to double, so I cut the bread amount in half and used only 8oz of cream/half the milk/2 eggs. Turned out great! The proportions in this recipe are definitely way off...
dgh
I used sourdough bread and really liked the results. I'm about to try it with pumpernickel . I'll let you know how it works.
PHB
This is same recipe as from Thomas Keller's Ad Hoc at Home cook book. My notes then were: use 2 or 3 x the leek qty; go heavy on herbs and seasonings; be careful about cook time.
Audra
To be gluten free, I used sliced yukon golds instead of bread; no eggs and a pint of heavy cream. Very delicious!
CBR
That's a potato gratin.
MF
The advice to double the leeks is right on. I had challah bread, so I used that and then added some sautéed mushrooms and chopped parsley. Very tasty!
DD Thexton
As someone else noted, double the amount of leeks. I've also doubled the cheese and use half & half and added chopped up cooked bacon to make it even more delectable!
Karen
All the leeks and cheese, 2 eggs, half of every thing else. Add a minced clove of garlic at the end of sauteing leeks. Great side with grilled meat. Think about adding some bacon.
Alex
I found it bland and heavy.
lilian
lilian
It is delicious! It is a keeper.
Jill 34M
This is a fabulous recipe. I have made it many times, and it is always a huge hit. I just saw the recommendation to double the leeks, which I think will only improve the result.
Evan
Double the leeks.
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