Sweet leek & Cheddar brioche pudding

Name: Sweet leek & Cheddar brioche pudding
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 30 g unsalted butter, plus extra for greasing; 350 g leeks, finely sliced diagonally; g sliced brioche loaf; 150 g crème fraîche; 1 1 egg; 1 egg yolk; 1 tsp Dijon mustard; 60 ml double cream; 3 sprig/s thyme, leaves picked; ½ unwaxed lemon, zest and juice; 150 g mature Cheddar, grated

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(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins
Plussoaking + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

30g unsalted butter, plus extra for greasing
350g leeks, finely sliced diagonally
½ 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

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.
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.
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.