Sweet leek & Cheddar brioche pudding
Waitrose and Partners

Sweet leek & Cheddar brioche pudding

This is a savoury take on bread and butter pudding – using leeks and Cheddar. Top with crispy shards of fried pancetta and a poached egg for a knock-out brunch, or pair with a sharply dressed salad for supper.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 15 mins
  • Total time1 hr 30 mins
  • Plussoaking + cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 30g unsalted butter, plus extra for greasing
  • 350g leeks, finely sliced diagonally
  • 1/2 x g sliced brioche loaf
  • 150g crème fraîche
  • 1 1 egg
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 60ml double cream
  • 3 sprig/s thyme, leaves picked
  • ½ unwaxed lemon, zest and juice
  • 150g mature Cheddar, grated

Method

  1. Preheat the oven to 180°C, gas mark 4. Heat the butter in a pan; once foaming, sauté the leeks over a low heat for around 10 minutes, until they are very soft and sweet but not coloured. Take off the heat and set aside.

  2. Meanwhile, cut the brioche slices into 2cm cubes; spread out on a lined baking tray, and bake, shaking occasionally, until golden and toasted (10-12 minutes). Turn the oven off. Whisk the crème fraîche, whole egg, yolk and mustard in a bowl until smooth. Whisk in the cream, thyme, lemon zest and juice; season and set aside.

  3. Grease a 900g loaf tin (20cm x 8cm base). Scatter ⅓ of the cheese in the base, top with ½ the leeks, followed by ½ the brioche cubes. Repeat the layering, then pour the egg mixture over and press to submerge the brioche. Allow to soak for 30 minutes. Heat the oven to 150ºC, gas mark 2. Top with the remaining Cheddar and bake for 1 hour, until golden and a skewer comes out clean. Set aside to cool in the tin for 5 minutes, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,706kJ/ 652kcals

Fat

50g

Saturated Fat

31g

Carbohydrates

31g

Sugars

8.6g

Fibre

3.1g

Protein

19g

Salt

1.4g

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Waitrose Davidstow Cornish Cheddar Vintage Strength 7550g

550g

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Overall rating (5/5)

5 out of 5 stars1 rating