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Leek and Gruyere Bread Pudding

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Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.

Source: Martha Stewart Living, December 2006
Servings

Ingredients

Directions

Cook's Notes

This recipe can be made a day ahead and refrigerated; reheat before serving.

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  • Cubancook
    15 NOV, 2011
    I have been making this every Thanksgiving since I first saw the recepie four years ago--and last year my niece begged I make it Christmas Eve too. It is time consuming and somewhat difficult---must be careful the eggs don't become "scrambled"---but it is worth the time, careful attention...and calories. Delicious, hearty AND elegant. A definite crowd pleaser. And it is a good "left over".
    Reply
  • s_elieff1
    26 DEC, 2010
    i used a 10" oval, 3" high casserole dish--didn't have a round one. followed instructions until i became fearful of adding so much cheese (and more fat). i confess i omitted 1 c of cheese. i also didn't brown the top like in the picture, fearing it might be rubbery. this was outstanding in taste and rose like a souffle! next time i will omit the egg yolks and 1/2 c cream
    Reply

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