Savory Bread Pudding
- 2 tablespoons unsalted butter
- 1 tablespoon water
- 1 pinch salt
- 1 lb leek, cleaned and cut into 1/2 inch thick slices (white and light green parts only)
- 5 eggs
- 2 12 cups milk
- 1 cup heavy cream
- 1 lb asparagus, trimmed and cut on the diagonal into 1 inch pieces
- 1 lb dry bread, cut into 1 inch cubes (if fresh, toast lightly)
- 14 lb Fontina cheese, shredded
- 14 lb gruyere or 14 lb cantal cheese, shredded
- 12 cup mixed chopped fresh herb (chives, parsley, tarragon, chervil)
- 12 teaspoon grated lemon, zest of
- 1 pinch cayenne
- 1 teaspoon salt
- fresh ground black pepper
- Heat the oven to 375F.
- 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 minutes.
- 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 into a 4-quart souffle dish, a 13x9-inch baking dish, or another ovenproof dish that's 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 minutes.
- If the pudding looks too dark before it's finished, cover with foil.
- Let cool slightly before serving.
unsalted butter, water, salt, eggs, milk, heavy cream, bread, cheese, gruyere, fresh herb, lemon, cayenne, salt, fresh ground black pepper
Taken from www.food.com/recipe/savory-bread-pudding-64475 (may not work)