![Leek & Blue Cheese Bread Pudding](http://farm4.static.flickr.com/3077/2869765409_4d3f005d3c.jpg)
Matt & I both love leeks, bread puddings & cheese so we knew this would be right up our alley. This is a really warm satisfying dish though I was a little heavy-handed with the Danish blue cheese & it was a bit overpowering, part of that may be when I did the conversion from grams to ounces I rounded up, so I've slightly changed the quantity in the recipe below. Matt thought I made it with a little too much bread & would have liked it more custardy. I personally really liked the bread texture to mine. We'd like to try making this again though next time we may use all gruyere instead of the blue cheese & cheddar.
Beth used granary bread in hers something I've never seen around here &, after some research, discovered I'd would need to buy a few things to make. I asked her what would be a good substitute & she said wheat bread or white bread would work just fine. I ended up using some homemade white bread enriched with wheat bran & it worked great.
Individual Leek & Blue Cheese Bread Puddings
(adapted from Jam and Clotted Cream)
1 teaspoon olive oil
1 leek, cleaned & sliced, white & light green parts only
6 1/2-inch thick slices of bread (or only use 4 slices & do two layer if you want it to be less bready)
Dijon Mustard
butter
1 large egg
2/3 c milk
salt & pepper
1 oz blue cheese, grated
1.5 oz cheddar, grated
2 1 & 1/2 c oven-safe ramekins
Preheat oven to 375 F.
Heat the olive oil in a small sauté pan over medium-high heat. Add the leeks & cook until they are soft. Set aside.
Cut circles from your bread just big enough to sit inside your ramekins. Coat one side of each slice with a little butter & them mustard.
![Leek & Blue Cheese Bread Pudding](http://farm4.static.flickr.com/3172/2869763011_ee9479db89.jpg)
Whisk the egg & milk together until well blended. Season with salt & pepper.
Lay one slice of bread in the bottom of each ramekin with the butter & mustard side up. Top with 1/3 of the leeks & cheeses. Pour about 1/3 of the egg mixture on top (for me this was about 4 soup spoons worth). Repeat two more times using up all the ingredients. Allow the ramekins to rest for 20 minutes so all the egg mixture gets soaked into the bread.
![Leek & Blue Cheese Bread Pudding](http://farm4.static.flickr.com/3031/2869764221_1f2d20fdcf.jpg)
Place the ramekins on a baking sheet (the cheese oozes over the side & this will save your oven bottom). Bake for 30 - 40 minutes or until the cheeses are brown & bubbly.
Serves 2
9 comments:
What a great idea for a side dish - a change from the things I usually serve!
The small pnes are a good idea. I want to eat at your house. You make the best food!
This sounds great. I like leeks a lot. Leeks, bacon, and blue cheese...that's what I'll do. I only have turkey bacon, but that's alright. And Lisa's right. You DO make the best food!
Oh wow. Looks really good. I've only recently started eating leeks. I know I've been missing out. Is this really rich? My only concern would be the cheese - I'm sort of lactose intolerant. It's not terrible, but rich, cheesy things don't usually sit well with me. But it looks really good...
Conflicted!
brace yourself--i've never had bread pudding of any kind. i guess i'm more sheltered than i realized. :) this looks really fabulous, and i do believe i'd prefer to the sweet kind. :)
Glad you enjoyed it. Im addicted to blue cheese so I always put loads in - it probably was a little overpowering for some!!!!
Note taken with having a light hand with the cheese. This sounds like my kinid of dish, too.
Kat, I am making this for my next dinner party! yum!
I love leeks, and who doesn't love bread pudding?
Stacey
Good heavens, this looks so good! I love dishes like this, and this has two of my favorites: blue cheese and leeks!
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