Saturday, March 24, 2012

Leek and Goat Cheese Bread Pudding - Post #100!

I'm finding it really hard to believe that this is my 100th post for Cooked in My Kitchen.  It's been such a joy to bring all these recipes to life and I look forward to sharing more recipes here in the years to come!

This bread pudding is the culmination of many of our featured items and favorite foods to cook with.  It is also an extremely easy and versatile recipe that you can serve for all groups and at any time of the day.  Enjoy!


5 cups bread cubes, from stale two or three day old bread

1 cup milk
2 eggs
1/3 cup heavy cream
3 large leeks, white parts chopped
2 tablespoons thyme
1 teaspoon pepper
salt to taste
3 oz goat cheese crumbles

1. Preheat oven to 375 degrees.  
2. Combine milk, eggs, heavy cream in a bowl and whisk about 30 seconds to incorporate.
3. Add bread cubes to mixture and stir to coat evenly
4. Heat a saute pan over medium high heat, add a swirl of olive oil.
5. When hot, saute the leeks, thyme and pepper about 5 minutes.  Remove from pan and mix into bread mixture
6. Sprinkle with salt and stir to incorporate
7. Grease a bread pan or brownie pan and set a layer of bread mixture.  
8. Evenly cover with coat cheese and repeat making two layers
9. Cook in oven about 30 minutes or until goat cheese crumbles are slightly golden brown and bread pudding is steaming hot!
10. Serve with a friend egg and salad!

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