Savory Bread Pudding

This generous bread pudding combines leeks, broccoli, three cheeses, milk, whipping cream, eggs, and bread cubes, and is seasoned with herbs and garam masala.

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Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon water
• 1 pound leeks, cleaned and cut into 1/2-inch slices (use white and light green parts only)
• 5 eggs
• 2 1/2 cups milk
• 1 1/2 cups heavy whipping cream
• 1 pound broccoli, cut into bite-size pieces*
• 1 pound stale bread, cut into 1-inch cubes
• 1/2  pound Fontina cheese, shredded
• 1/2  pound Manchego cheese, grated (or other semi-hard, peppery cheese)
• 1/2  pound Gruyere cheese, shredded
• 1/4 cup mixed chopped fresh tarragon
• 1/4 cup chopped fresh chervil
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon garam masala
• Pinch cayenne pepper
• 1 teaspoon salt
• Freshly ground black pepper to taste

Method

Heat the oven to 375 degrees F. In a medium skillet over medium heat, melt the butter with the water and a pinch of salt. Add the leeks and cook until tender, about 10 min. Set aside to cool. In a large bowl, whisk together the eggs and milk. Add the remaining ingredients, including the leeks, and gently toss them. The mixture should be well coated and somewhat soupy. Spread the mixture in a 13x9-inch baking dish, or another ovenproof dish that is at least 2 inches deep and big enough to hold the mixture. Put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 min. If the pudding looks too dark before it is finished, cover with foil. Let cool slightly before serving. *This is especially good using spinach in place of broccoli. You will need to wilt the spinach before tossing with the remaining ingredients.

Notes:

Number of servings: 6 to 8

Submitted By: sweetsweeps3789955
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