Description
Ina Garten’s artichoke and leek bread pudding merges rustic French countryside flavors with elegant comfort. Rich custard-soaked bread mingles with hearty artichokes and sweet leeks, promising a luxurious culinary experience you’ll savor with pure delight.
Ingredients
Scale
- 8 cups day-old bakery white bread, crusts removed (1-inch-diced)
- 6 cups leeks, white and light green parts (5 leeks) (½-inch-diced)
- 1 package (9 oz/255 g) frozen artichoke hearts, defrosted
- 2 cups (8 oz/226 g) grated Emmentaler Swiss cheese
- 2 cups heavy cream
- 4 extra-large eggs
- 1 cup chicken stock, preferably homemade
- 3 oz (85 g) thinly sliced pancetta
- ½ cup dry white wine, such as Pinot Grigio
- 3 tbsps unsalted butter
- 3 tbsps minced fresh chives
- 2 tsps minced fresh tarragon leaves
- ¼ tsp ground nutmeg
- Kosher salt
- Freshly ground black pepper
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Toast bread cubes on a baking sheet for 15 minutes until golden and crisp, simultaneously roasting pancetta until it becomes crispy, then drain on paper towels.
- Leek Sautéing: Rinse leeks thoroughly, pat dry, and sauté in melted butter over medium heat for 10 minutes. Deglaze with white wine, season with salt and pepper, and cook for an additional 5 minutes until liquid nearly evaporates.
- Mixing Components: Combine sautéed leeks with artichokes, toasted bread cubes, chives, and tarragon. In a separate bowl, whisk eggs, heavy cream, chicken stock, nutmeg, and salt until smooth and well blended.
- Layering: Arrange half the bread mixture in a prepared baking dish, sprinkle with half the grated cheese, then add the remaining bread mixture. Gently pour the cream mixture over the layers, ensuring even distribution and pressing lightly to help absorption.
- Finishing Touches: Garnish with remaining cheese, crispy pancetta pieces, and a sprinkle of freshly ground black pepper. Let the dish rest at room temperature for 30 minutes to absorb flavors.
- Baking and Serving: Bake in the preheated oven for 45-50 minutes until the surface turns golden brown and the custard sets completely. Serve immediately while warm, presenting a rich and aromatic bread pudding.
Notes
- Prep Like a Pro: Thoroughly rinse leeks under cold water to eliminate hidden dirt, ensuring a clean and gritty-free dish.
- Bread Transformation: Toast bread cubes to achieve maximum crispiness, creating a delightful textural contrast in the pudding.
- Rest and Absorb: Let the dish sit for 30 minutes before baking, allowing bread to soak up the rich cream mixture and develop deeper flavors.
- Golden Perfection: Watch for a beautiful golden-brown surface when baking, indicating the custard has set and the dish is ready to devour.
- Prep Time: 45 minutes
- Cook Time: 1 hour 35 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 580
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg