Bacon and Leek Pudding
Published by Forge Books
This is a nice accompaniment for a roast beef dish or a simple weekday sausage meal.
Recipe CourseSide Dish
Taste and TextureCreamy, Savory
Type of DishPudding
- 1 pound leeks
- 4 ounces bacon, chopped
- 3 ounces butter
- 1 tablespoon fresh thyme leaves
- 2 tablespoons dry white wine
- 7 ounces heavy cream
- Salt and freshly ground black pepper
- 4 ounces brioche, broken into ½- in/12-mm chunks
- 3 ounces Parmesan cheese, grated
Preheat the oven to 400°F/200°C. Grease a 8 by 6- inch/20 cm by 15-cm baking dish.
Slice the leeks and wash very carefully in several changes of salted water.
Fry the bacon u ntil crisp and set aside.
Heat half of the butter in the frying pan and g ently cook the leeks and thyme u ntil soft.
Add the wine and cook until reduced by half. Add the cream, season with salt and pepper, and reduce again.
Pour into the baking dish and mix in the chopped bacon.
Melt the rest of the butter in another frying pan, add the brioche chunks, and fry u ntil golden.
Sprinkle the bread over the top of the casserole, top with the cheese, and bake for 20 to 30 minutes.
Copyright Patrick Taylor, 2017