I’ve said it a million times: I am just not into baking. Don’t get me wrong, I am a huge lover of all baked goods, but I am more of a cook than baker. Baking requires precision and timing. If you get one ingredient wrong, or the measurement wrong, it’s a disaster. Cooking is more open to interpretation–or just winging it!
Baking and cooking both require mixing, stirring, chopping, and cutting. They create desirable things to eat. Cooking is more laid back, requiring a ” handful of this,” a “pinch of that,” or “occasionally stir.” Baking is more definitive, calling for 1 cup plus 1 teaspoon of flour. It usually requires a standard measure of ingredients that must come together to achieve an exact result. It also requires the correct temperature that will take the mixed ingredients into another form (usually liquid-ish to solid). Baking is a science. Cooking involves more improvisations and developing. Substitutions are easier when cooking. The amount of spices you use in a dish do not have to be exact, they could be just to taste. Don’t like onions? That’s okay. Throw in some scallions or chives, or omit completely. The outcome will still be wonderful. Cooking is a form of art.
Baking too is surely an art. There are so many beautifully frosted cookies and cakes out there, and creating those certainly involves a discerning eye and a practiced hane. So many cookie bakers are talented artists as well. I am a cook and an artist, but surely not the type for intricate cookie or cake decoration. I leave that to others.
Whether you are a cook or a baker, this is one recipe that both can do. This beautiful bread pudding is filled with so many delicious ingredients. The leeks cook up into delightful treats, adding a full body of flavor to this dish. The scallions, nutmeg and thyme are the savory of this bread pudding. The gruyere adds cheesy goodness. The bread soaks up the creamy sauce and is the perfect filler for this dish. This is another keeper for sure.
This recipe is loosely adapted from Thomas Keller and will serve 12 cooks and bakers– or their helpers!
Ingredients for Leek Bread Pudding:
2 cups 1/2-inch thick sliced leeks, white and light green parts only, cleaned and rinsed
4 tablespoons unsalted butter
12 cups 1-inch bread cubes (baguette, French or challah)
1 tablespoon finely chopped scallions
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
2 cups heavy cream
Kosher salt
Freshly ground black pepper
Freshly grated nutmeg
2 cups shredded Gruyere cheese
Place a medium sauté pan over medium heat, drain excess water from leeks, and add to pan.
Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. (They’ll release liquid as they cook.)
Stir in butter.
Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes.
Adjust salt and pepper to taste.
Heat oven to 350° F.
While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through.
Transfer to a large bowl, leaving the oven on.
Add leeks, chives, and thyme to the bowl of bread; toss well.
In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
Sprinkle 1/4 cup shredded cheese in bottom of a 9- by 13-inch baking pan.
Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese.
Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese.
Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in.
Let rest 15 minutes.
Add remaining milk mixture, letting some bread cubes protrude.
Sprinkle with salt and remaining cheese.
Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours.
Serve hot.
It’s that simple!
