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.
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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
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.
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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Everyday value
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