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Leek Bread Pudding

 
One serving costs about $1.88

$1.88 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian
spoonacular Score:42%

Spoonacular Score: 42%

 

If you have approximately approximately 45 minutes to spend in the kitchen, Leek Bread Pudding might be an amazing lacto ovo vegetarian recipe to try. One serving contains 669 calories, 18g of protein, and 50g of fat. This recipe serves 8 and costs $1.88 per serving. 1 person were glad they tried this recipe. This recipe from Foodista requires eggs, pullman sandwich loaf, thyme leaves, and bell pepper. Overall, this recipe earns a rather bad spoonacular score of 40%. Try Leek Bread Pudding, Leek Bread Pudding, and Leek Bread Pudding for similar recipes.

Madeiran and Pedro Ximénez are my top picks for Bread Pudding. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! You could try Azores Wine Company Verdelho O Original. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 50 dollars per bottle.

Azores Wine Company Verdelho O Original

Bright straw-yellow. Aromas of passionfruit, pineapple, sea spray and oyster shell on the nose. On the palate, vibrant and fresh with high toned tropical fruit held in balance by impressive mid-palate weight and breadth. Finishes long and clean, with the Azores’ tell-tale saline minerality running through the finish.What better food to eat with a wine from the islands than the bounty of the sea? Shellfish, oysters, grilled or fried fish are all excellent pairing ideas.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups green white light leeks
green white light leeks
some
some kosher salt
kosher salt
4 Tbsps
4 Tbsps unsalted butter
unsalted butter
some
some black bell pepper
black bell pepper
12 cups
12 cups whole french loaf
whole french loaf
1 Tbsp
1 Tbsp chives
chives
1 tsp
1 tsp thyme leaves
thyme leaves
3 large
3 large eggs
eggs
3 cups
3 cups whole milk
whole milk
3 cups
3 cups heavy cream
heavy cream
some
some nutmeg
nutmeg
1 cup
1 cup shredded comte
shredded comte
2 cups green white light leeks
2 cups
green white light leeks
some kosher salt
some
kosher salt
4 Tbsps unsalted butter
4 Tbsps
unsalted butter
some black bell pepper
some
black bell pepper
12 cups whole french loaf
12 cups
whole french loaf
1 Tbsp chives
1 Tbsp
chives
1 tsp thyme leaves
1 tsp
thyme leaves
3 large eggs
3 large
eggs
3 cups whole milk
3 cups
whole milk
3 cups heavy cream
3 cups
heavy cream
some nutmeg
some
nutmeg
1 cup shredded comte
1 cup
shredded comte

Equipment

baking sheet
baking sheet
baking pan
baking pan
oven
oven
whisk
whisk
bowl
bowl
baking sheet
baking sheet
baking pan
baking pan
oven
oven
whisk
whisk
bowl
bowl


Instructions

Preheat the oven to 180 C. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium saut pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid. Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on. Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg. Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt. Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.50
Ingredient
2 cups green white light leeks
4 tablespoons unsalted butter
some black bell pepper
12 cups whole french loaf
1 tablespoon chives
1 teaspoon thyme leaves
3 larges eggs
3 cups whole milk
3 cups heavy cream
some nutmeg
1 cup shredded comte
Price
$0.67
$0.48
$0.37
$24.33
$0.09
$0.11
$0.82
$0.99
$3.87
$0.15
$4.10
$35.98

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
1552k Calories
54g Protein
55g Total Fat
211g Carbs
9% Health Score
Limit These
Calories
1552k
78%

Fat
55g
85%

  Saturated Fat
31g
196%

Carbohydrates
211g
70%

  Sugar
15g
17%

Cholesterol
234mg
78%

Sodium
2005mg
87%

Get Enough Of These
Protein
54g
108%

Selenium
108µg
155%

Folate
563µg
141%

Vitamin B1
1mg
109%

Manganese
2mg
100%

Vitamin B3
17mg
86%

Vitamin B2
1mg
84%

Iron
13mg
77%

Phosphorus
686mg
69%

Vitamin A
2583IU
52%

Calcium
512mg
51%

Fiber
9g
37%

Magnesium
131mg
33%

Zinc
4mg
32%

Copper
0.56mg
28%

Vitamin B6
0.54mg
27%

Vitamin B5
2mg
22%

Potassium
746mg
21%

Vitamin C
16mg
20%

Vitamin K
17µg
17%

Vitamin B12
1µg
17%

Vitamin E
2mg
16%

Vitamin D
2µg
16%

covered percent of daily need

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