Reviews (2)        Add Rating & Review     34 Ratings   5 star values:        9    4 star values:        12    3 star values:        8    2 star values:        4    1 star values:        1                Martha Stewart Member     Rating: 5 stars       11/15/2011   I have been making this every Thanksgiving since I first saw the recepie four years ago--and last year my niece begged I make it Christmas Eve too. It is time consuming and somewhat difficult---must be careful the eggs don't become "scrambled"---but it is worth the time, careful attention...and calories. Delicious, hearty AND elegant. A definite crowd pleaser. And it is a good "left over".         Martha Stewart Member     Rating: Unrated       12/26/2010   i used a 10" oval, 3" high casserole dish--didn't have a round one. followed instructions until i became fearful of adding so much cheese (and more fat). i confess i omitted 1 c of cheese. i also didn't brown the top like in the picture, fearing it might be rubbery. this was outstanding in taste and rose like a souffle! next time i will omit the egg yolks and 1/2 c cream

Back to Leek and Gruyere Bread Pudding All Reviews for Leek and Gruyere Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Leek and Gruyere Bread Pudding Recipe Summary Servings: 12

Ingredients Ingredient Checklist 3 tablespoons unsalted butter, plus more for baking dish 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well 2 garlic cloves, crushed 1/3 cup dry white wine 3 cups heavy cream 2 cups whole milk 1/2 teaspoon freshly grated nutmeg Pinch of cayenne pepper 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 5 large eggs plus 2 large egg yolks, lightly beaten 1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise 2 cups grated Gruyere cheese 1 cup grated Parmesan cheese

Cook’s Notes This recipe can be made a day ahead and refrigerated; reheat before serving.

Gallery Leek and Gruyere Bread Pudding

Recipe Summary Servings: 12

Leek and Gruyere Bread Pudding

Leek and Gruyere Bread Pudding

Leek and Gruyere Bread Pudding

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 3 tablespoons unsalted butter, plus more for baking dish 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well 2 garlic cloves, crushed 1/3 cup dry white wine 3 cups heavy cream 2 cups whole milk 1/2 teaspoon freshly grated nutmeg Pinch of cayenne pepper 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 5 large eggs plus 2 large egg yolks, lightly beaten 1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise 2 cups grated Gruyere cheese 1 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.

Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.

Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.

Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

Cook’s Notes This recipe can be made a day ahead and refrigerated; reheat before serving.

Cook’s Notes

This recipe can be made a day ahead and refrigerated; reheat before serving.

Reviews (2)

 Add Rating & Review     34 Ratings   5 star values:        9    4 star values:        12    3 star values:        8    2 star values:        4    1 star values:        1        

   Martha Stewart Member     Rating: 5 stars       11/15/2011   I have been making this every Thanksgiving since I first saw the recepie four years ago--and last year my niece begged I make it Christmas Eve too. It is time consuming and somewhat difficult---must be careful the eggs don't become "scrambled"---but it is worth the time, careful attention...and calories. Delicious, hearty AND elegant. A definite crowd pleaser. And it is a good "left over".         Martha Stewart Member     Rating: Unrated       12/26/2010   i used a 10" oval, 3" high casserole dish--didn't have a round one. followed instructions until i became fearful of adding so much cheese (and more fat). i confess i omitted 1 c of cheese. i also didn't brown the top like in the picture, fearing it might be rubbery. this was outstanding in taste and rose like a souffle! next time i will omit the egg yolks and 1/2 c cream

Reviews (2)

Add Rating & Review     34 Ratings   5 star values:        9    4 star values:        12    3 star values:        8    2 star values:        4    1 star values:        1

Add Rating & Review

34 Ratings 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 4 1 star values: 1

34 Ratings 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 4 1 star values: 1

34 Ratings 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 4 1 star values: 1

  • 5 star values: 9 4 star values: 12 3 star values: 8 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       11/15/2011   I have been making this every Thanksgiving since I first saw the recepie four years ago--and last year my niece begged I make it Christmas Eve too. It is time consuming and somewhat difficult---must be careful the eggs don't become "scrambled"---but it is worth the time, careful attention...and calories. Delicious, hearty AND elegant. A definite crowd pleaser. And it is a good "left over".  

Martha Stewart Member     Rating: Unrated       12/26/2010   i used a 10" oval, 3" high casserole dish--didn't have a round one. followed instructions until i became fearful of adding so much cheese (and more fat). i confess i omitted 1 c of cheese. i also didn't brown the top like in the picture, fearing it might be rubbery. this was outstanding in taste and rose like a souffle! next time i will omit the egg yolks and 1/2 c cream

    Martha Stewart Member

    Rating: 5 stars 11/15/2011

I have been making this every Thanksgiving since I first saw the recepie four years ago–and last year my niece begged I make it Christmas Eve too. It is time consuming and somewhat difficult—must be careful the eggs don’t become “scrambled”—but it is worth the time, careful attention…and calories. Delicious, hearty AND elegant. A definite crowd pleaser. And it is a good “left over”.

Rating: 5 stars

Rating: Unrated 12/26/2010

i used a 10" oval, 3" high casserole dish–didn’t have a round one. followed instructions until i became fearful of adding so much cheese (and more fat). i confess i omitted 1 c of cheese. i also didn’t brown the top like in the picture, fearing it might be rubbery. this was outstanding in taste and rose like a souffle! next time i will omit the egg yolks and 1/2 c cream

Rating: Unrated

All Reviews for Leek and Gruyere Bread Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Leek and Gruyere Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest