Tuesday, February 24, 2015

Ann's Leek Bread Pudding

For Sunday night dinner, Ann planned to make a leek bread pudding, but she didn't count on the ground being frozen solid this time of year and our not being able to harvest any leeks for a few more weeks. So we postponed the bread pudding to Monday so that I could grab some leeks at the grocery store on the way home after work.

Leek Bread Pudding with Challah and Gruyère
Making the bread pudding was a dual effort. I sliced and toasted the challah, cleaned and sliced and sweated the leeks, and grated the Gruyère cheese. Ann made the custard and assembled the bread pudding. Hmmm. Looking back at the division of labor, it seems I got duped into doing all the work! ;)

Sweating Leeks: Wonderful Scents in the Kitchen

Toasted Challah Cubes

Grated Gruyère

Custard

Assembling the Bread Pudding
We put the bread pudding together before going to the movies in the afternoon and then put it in the oven when we got back. Easy, easy. It was very tasty with an extremely light texture from the challah. The light texture tricked me into eating way more than I should have given my issues in dealing with lactose. But I would suffer again for something this good! Great job Annie!

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