Makes one loaf. Double the recipe to fit in a 9×13 baking dish
Ingredients
- 2 cups leeks in 1/2-inch thick slices, white and light green parts only, cleaned and rinsed
- Kosher or coarse salt
- 2 tablespoons (1 ounce) unsalted butter
- Freshly ground black pepper
- 6 cups 1-inch-cubed crustless brioche or Pullman loaf (I used a little less than one loaf)
- 1/2 teaspoons fresh thyme leaves
- 1 large egg
- 1 large egg yolk
- 3 cups whole milk, heavy cream or half-and-half or a combination thereof
- Freshly grated nutmeg
- 3/4 cup shredded Comté, Emmanthaler or Swiss cheese
Instructions
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Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Adjust salt and pepper to taste.
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Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 to 20 minutes (my already-stale brioche took less time to brown), turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
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Add leeks and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the egg and egg yolks, then whisk in milk or cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
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Sprinkle 2 tablespoons shredded cheese in bottom of a buttered 9-by-5-inch loaf pan.
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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.
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Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, about 55 to 65 minutes.
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Serve hot or cold