Countdown to Thanksgiving T-Minus 2 Days: Thomas Keller's Leek Bread Pudding

I’ll admit it: I’m a sucker for any recipe with a fancy chef’s name attached. And now that I think about it, I’m a sucker for bread pudding of any kind, sweet or savory. And, I love leeks. I think it’s because they’re common in French cooking and I cling to anything that makes me feel French. So you can only imagine how excited I was to find this Thanksgiving recipe from Thomas Keller’s cookbook Ad Hoc at Home. If you’re feeling a little squashed- and potatoed-out this year, the bread pudding is a perfect savory Thanksgiving side alternative. And if you can’t imagine it this week with turkey, save it for the Christmas dinner table. I served it with roast beef tenderloin for my friend’s birthday and it was a huge hit. And despite the fancy chef’s name attached, it’s actually quite easy and fun to make.

Enjoy!

Heather

Leek Bread Pudding

2 cups 1/2-inch-thick slices leeks (white and light green parts only)

Kosher salt

4 tablespoons (2 ounces) unsalted butter

Freshly ground black pepper

12 cups 1-inch cubes crustless Brioche (I used Challah)

1 tablespoon finely chopped chives

1 teaspoon thyme leaves

3 large eggs

3 cups whole milk

3 cups heavy cream

Freshly grated nutmeg

1 cup shredded Comté or Emmentaler

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