Recipe: Leek Bread Pudding

At a recent summer garden tour, local caterer Pam Ferrariserved this delicious, savory bread pudding using organic leeks and herbs grown here at the ranch. Stock up on our organic, "fresh from the ranch" produce each week in our SF Ferry Building shopand try this recipe at home paired with a simple green salad and a chilled glass of Rosebud. Enjoy!leekrow LEEK BREAD PUDDING 2 cups leeks, chopped into 1/2" slices 4 Tbsp. butter 12 C. toasted bread cubes 1 tsp fresh thyme 1 Tbsp. fresh chives 3 eggs 3 C. whole milk 3 C. heavy cream 1/2 tsp. of freshly grated nutmeg 1 C. gruyere, shredded Dash of salt & pepper Preheat oven to 350 degrees. Lightly butter a 9" x 13" pan and set aside. Saute 2 cups of leeks in butter until soft and translucent. In a large bowl, combine toasted bread crumbs and leeks. Toss well, and add fresh thyme and chives. In a separate large bowl, whisk 3 eggs with milk, heavy cream, nutmeg, salt and pepper, and set aside. Sprinkle 1/4 cups gruyere in prepared pan. Add half of the leek and bread mixture. Sprinkle a second layer of 1/4 cups of gruyere. Add remaining leeks and bread. Top everything with egg/milk mixture until bread is covered and let the mixture soak for 15 minute. Add remaining cream mixture and then remaining cheese. Bake at 350 degrees for about 1.5 hours, until custard is set and pudding is brown and bubbling. For another delicious taste of what's in season, join our Head Chef Gerald Gass at the ranch for a Cooking Demo this Saturday!

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