Food & Beverage Intl. - Leek Bread Pudding

RECIPE

Leek Bread Pudding
By Chef Thomas Keller, The French Laundry, Yountville, CA

This is a great salad by Thomas Keller. It's got several steps, but the end result is amazing.

SERVES: 12 AS A SIDE DISH, 6 TO 8 AS A MAIN COURSE

Ingredients:
2 cups 1/2-inch-thick Leeks Slices (white and light green parts only)
Kosher Salt
4 tbls. (2 ounces) Unsalted Butter
Black Pepper (freshly ground)
12 cups 1-inch cubes crustless Brioche (page 272) or Pullman sandwich loaf
1 tbls. Chives (finely chopped)
1 tspn. Thyme Leaves
3 large Eggs
3 cups Whole Milk
3 cups Heavy Cream
Freshly Grated Nutmeg
1 cup Shredded Comté or Emmentaler

Just as custards work well in the savory portion of the meal, although they're more often served as a dessert, so do bread puddings. This one is a great complement to the Blowtorch Prime Rib Roast (page 56) and Pan-Roasted Duck Breasts (page 35). But you could also top it with Oven-Roasted Tomatoes (page 262) and serve it as a vegetarian meal.

Procedures:
1. Preheat the oven to 350°F.

2. 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 sauté 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.

3. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid (see page 120), 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.

4. 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.

5. 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.

6. 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 another1/4 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.

7. 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.

8. Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Excerpted from AD HOC AT HOME by Thomas Keller (Artisan Books).

Deborah Jones photographer

Edited by FBWorld Team

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Bittersweet Valrhona Chocolate Fondant with Sable Cookie

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Buttermilk Biscuits - (new)

Buttermilk Fried Chicken - (new)

Creamy Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi

Foie Gras Infused Custard with White Wine Poached Anjou Pears