This is a savory variation on classic, Southern bread pudding. It’s an amazing crowd-pleaser—and the next day, you can cut the leftovers into slices, crisp them up in butter, and call it breakfast.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter, plus more for the baking dish
- 4 cups leeks, cleaned and chopped, about 6 medium leeks
- 1 pound sourdough boule, with crust, cut into ½-inch cubes
- 1/4 cup unsalted butter, melted
- 1 teaspoon chopped thyme
- 1 teaspoon salt, divided
- 1 large egg
- 3 large egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup Parmesan, grated, plus more for finishing
- Freshly ground pepper (optional)
Instructions
- Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
- Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
- Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25—30 minutes.
- Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 581 |
| Total Fat | 36 g |
| Saturated Fat | 20 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 208 mg |
| Sodium | 594 mg |