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lost recipe; leek bread pudding - matymaty - 11-24-2009
I can't find my recipe for Leek bread Pudding. Can anyone please help me?
Re: lost recipe; leek bread pudding - Gourmet_Mom - 11-24-2009
I don't have this issue. But I'm sure someone who DOES have it, will be along soon and post it for you. To help them out, I'll post the info so they won't have to search for it.
Turkey Side Dishes: Leek Bread Pudding
Cuisine No. 30 (December 2001), pages 22-23
Old-fashioned dressing flavor with a new-fangled look.
BTW, welcome Matymaty! We would love for you to stick around and visit. There's some great cooks/chefs on here who love to talk about food and cooking. Please join in if you will.
Re: lost recipe; leek bread pudding - labradors - 11-24-2009
Is THIS the one? Even if it isnt, it still sounds good.
Re: lost recipe; leek bread pudding - cjs - 11-24-2009
"Parmesan-Leek Bread Pudding"
Oh, this is our favorite!! It makes nice individual molds also if you just dice up the bread a little smaller. We did this for a dinner while we were on our holiday.
Re: lost recipe; leek bread pudding - BarbaraS - 11-24-2009
Quote:
I can't find my recipe for Leek bread Pudding. Can anyone please help me?
Leek Bread Pudding. Issue 30, page 22
Ingredients:
Makes 12 muffins
Drying time: 24 hours
Work time: 25 minutes
Cook time: 30-35 minutes
The day before -
Stale
8 cups challah, cubed.
Thanksgiving Day -
Whisk together:
1 1/2 cups half abd half
1 1/2 cups low sodium chicken broth
3 eggs
Stir in; Pour over Bread;
1 cup swiss cheese, grated
2 T. fresh sage (7 or 8 leaves) sliced into thin strips
1 t. kosher salt
1/2 t. ground white pepper
Prepare: 6 leeks, trimmed, cleaned and sliced (about 4 cups)
Saute Leeks in" 4 T. (1/2 stick) unsalted butter.
Combine Leeks with Soaked bread; Bake.
To prepare leeks, first cut off and discard the root ends and the dark green leafy tops. Cut the leeks lengthwise, then wash well to remove and sand. Remove the yellow strip in each leek half - it's tough and hard to eat. Place leek on cutting board, cut side down, and thinly slice crosswise to create half-moons.
1. The day before baking, cut challah into 1/2" cubes; spread cubes in a single layer on a baking sheet. Set bread out, uncovered for at least 24 so all its moisture evaporates. Do not oven dry.
2. Preheat the oven to 400 degrees. Place stale bread in a large bowl. In another bowl, whisk together half and half, broth, and eggs. Stir in cheese, sage, salt, and pepper. Pour egg mixture over bread; toss gently with your hands. Set aside.
3. Melt butter in alarge saute pan over medium-medium high heat. Add the leeks and saute until soft, about 5 minutes, stirring often. Transfer the leeks to the soaking bread mixture and toss gently to combine the ingredients.
4. Spray a 12-cup muffin pan with nonstick spray. Fill each cup with enough bread mixture so it mounds on top (a measuring spoon makes a great scoop). Bake puddings until set and lightly brown, 30-35 minutes. Serve immediately.
Nutritional info per Muffin:
Calories 304;
Total Fat 15 g;
Calories from Fat 44 %;
Sodium 541 mg;
Carb 32 g.
I hope this was what you were looking for!! Happy Thanksgiving!!
Barbara
Re: lost recipe; leek bread pudding - Gourmet_Mom - 11-24-2009
See, what a great group we've got here?!?!
BTW, Barbara, this sounds mighty good! I'm glad I can't get challah here and don't have time to make any or I'd be making this, too! Sounds really yummy! There's always that Hawaiian bread....HMMMM?!?!?!?
Re: lost recipe; leek bread pudding - BarbaraS - 11-24-2009
Daphne,
King's Hawaiian bread would be a little sweet, but would it be too sweet to be doable?
I one time did make Challah bread for my Jewish SIL and even braided it in a artistic braid. It came out lousy, but edible, and then her family taught me how to bake bacon. Go figure.
I love them! They ROCK!!
Barbara