Sunday, December 13, 2009
Leek Bread Pudding
Once I received my copy of Thomas Keller's Ad Hoc at Home, I couldn't resist dipping in and trying a recipe. And then a couple more. I was dying to taste the Leek Bread Pudding so much that I actually prepared it for Thanksgiving dinner in place of dressing! Luckily nobody left the table in protest. In fact, it was so popular, I wanted to make sure to post it in time for you to plan to make it yourself over the holidays.
- You can find the recipe for the Leek Bread Pudding at several online souces, including here.
- The recipe calls for brioche or pullman loaf bread. I baked up some Dan Lepard Milk Loaf in the original - all white flour - version for just the second time in all the many many times I've baked the bread.
- Keller gives instructions for emulsifying the butter while sauteeing the leeks. My butter "broke" repeatedly and I had to re-emulsify it about 6 times
- One of Keller's favorite techniques is to make a parchment cover for saute pan - basically a circle with a hole cut in the middle. It allows a simmering dish to vent but not dry out.
- The chives and thyme were from my herb garden.
- When it came time to bake the bread pudding, I used a "convect" setting on my oven, and the custard was set in half the time specified.
- This recipe can be served hot, room temperature, or anywhere in between.
- I was very tempted to add some sauteed wild mushrooms, and think that they would be a great addition.
This dish was a big hit with just about everyone at Thanksgiving dinner. I think people mostly forgave the lack of dressing/stuffing. The pudding is tender and delectable and has a lovely flavor from the leeks and herbs. It's quite rich, as would be expected with so much butter, cream, and cheese. I might reduce the cream and increase the milk next time around; I don't think it would be missed.
My husband was not the biggest fan of the bread pudding, though, because it reminded him too much of quiche (not his favorite). And being that it is a custard with cheese, he has a point. Oh well, that meant that I had to finish it by myself! Although the edges of the bread cubes weren't as crisp, the pudding was very good re-warmed.
The leek bread pudding would be a great dish at Christmas dinner, to accompany any type of roast meat or fowl. With the significant quantities of eggs and cheese, however, it's also substantial enough to stand on its own.
I'm submitting this post to Yeastspotting, a superb weekly compendium of yeasted baked goods and dishes made with bread.