Savory Bread Pudding

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 tablespoon water
• 1 pinch salt
• 1 lb leek, cleaned and cut into 1/2 inch thick slices ( and light green parts only)
• 5 eggs
• 2 1/2 cups milk
• 1 cup heavy cream
• 1 lb asparagus, trimmed and cut on the diagonal into 1 inch pieces
• 1 lb dry bread, cut into 1 inch cubes (if fresh, toast lightly)
• 1/4 lb fontina cheese, shredded
• 1/4 lb gruyere or 1/4 lb cantal cheese, shredded
• 1/2 cup mixed chopped fresh herb (chives, parsley, tarragon, chervil)
• 1/2 teaspoon grated lemon, zest of
• 1 pinch cayenne
• 1 teaspoon salt
• fresh ground black pepper

Recipe

• 1 heat the oven to 375°f.
• 2 in a medium skillet over medium heat, melt the butter with the water and a pinch of salt.
• 3 add the leeks and cook until tender, about 10 minutes.
• 4 set aside to cool.
• 5 in a large bowl, whisk together the eggs and milk.
• 6 add the remaining ingredients, including the leeks, and gently toss them.
• 7 the mixture should be well coated and somewhat soupy.
• 8 spread the mixture into a 4-quart soufflé dish, a 13x9-inch baking dish, or another ovenproof dish that's at least 2 inches deep and big enough to hold the mixture.
• 9 put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 minutes.
• 10 if the pudding looks too dark before it's finished, cover with foil.
• 11 let cool slightly before serving.