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Cheesy Leek Savoury Bread Pudding from juliemccaughan
Ingredients1 cup leeks cut in thick slices
Freshly ground black pepper
2 tablespoons unsalted butter
6 cups 1-inch-cubed crustless brioche
2 teaspoons chives
1/2 teaspoons fresh thyme leaves
2 large eggs
3 cups whole milk
Freshly grated nutmeg
1/2 cup Swiss cheese
Handy HintThis is a flexible dish - there's definitely room for adding more leeks, or other vegetables such as cherry tomatoes if you wish.
Method1) Place a medium pan over medium heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, and then reduce heat to low. Stir in the butter, cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Adjust salt and pepper to taste.
2) Preheat oven to 350 degrees. While the leeks are cooking, spread bread cubes on a baking sheet, and bake until dry and a light golden brown, about 15 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
3) Add the leeks, chives and thyme to the bowl of bread, and toss well. In another large bowl, lightly whisk the eggs and then whisk in milk, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
4) Sprinkle 2 tablespoons cheese in bottom of a buttered 9-by-5-inch loaf pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 2 tablespoons cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
5) Add remaining milk mixture. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, about 1 hour. Serve while hot and delicious.