This year in addition to the stuffings I make I thought I’d make a Leek Bread Pudding. I saw this Recipe on one of my magazines by Top Chef Judge Hugh Acheson so I thought I’d make it because it was very different than what I normally prepare and I thought the flavors in it would be appealing to most people.

The Pudding is described as Chewy Sourdough Bread Chunks with a custardy texture and creamy interior, golden brown with a crunchy topping. I did notice this recipe has more fresh thyme in it that what I’d normally use.

I couldn’t find any reviews on this recipe but latter after making it I found that this recipe is very similar to Chef Thomas Keller’s Recipe for Bread Leek Pudding. Keller’s Recipe differed by using Brioche Bread and a soft different cheese.

Ingredients set oven to 400 degrees (to be turned down latter)

6 tbsp. melted unsalted butter

2 tsp. minced thyme

1 1lb.  sourdough boule, cut in one inch cubes

Kosher Salt to taste

fresh ground pepper to taste

3 Large Leeks (white and light green parts only Cut 1/2 length wise and then 1/2″ thick)

1 1/3 C. heavy Cream

1 1/3 C. milk

2 eggs plus 5 yolks

3/4 C. grated parmesan

Directions

Toss 4 tbsp. butter, 1 tsp. thyme, the bread, salt, pepper on a baking sheet.

Bake until slightly crisp (about 20 minutes). Let cool. REDUCE oven to 325 degrees. Heat remaining butter in a sauce pan on medium/high. Cook leeks until golden 7-8 minutes. Reduce heat to medium/low and stir in remaining thyme and 2 tbsp. water; cook, covered until leeks are tender,5-7 minutes; let cool. Whisk cream, eggs, yolks, 1/2 the parmesan, salt, and pepper in a large bowl until smooth.

Fold in bread and leeks; (pour on whatever dish you are baking with he just used the frying pan. I used a lightly oiled pan) Top with remaining parmesan

until golden brown and set (about 45 minutes)

My companion had to taste it and a large forking corner is gone now. I was worried about too much thyme but the seasoning seems right. My companion said it was good but thought it was very oniony.  I only tried a small piece and didn’t get all the leek flavor but did get a big crunch and custard in one bite. The texture is very unique. A very crispy crust as promised and a very custardy bottom up to center.