Comments on: leek bread pudding

By: Rachel

Rachel — Wed, 07 Mar 2012 15:31:24 +0000

I made this on Sunday and it turned out exactly as pictured above. So delicious! What I liked even better, though, was the next day–I put the remaining slices in a dry skillet over medium heat (no oil/butter needed, as brioche contains plenty of butter) until golden brown on each side. I liked it before, but I LOVED it with even more yummy crust on each slice. It helped it stand up the roast & gravy we served it with so it didn’t get too soggy. Delicious! Will definitely make again. Thanks for another keeper!

By: deb

deb — Tue, 22 Nov 2011 20:21:23 +0000

It should reheat just fine.

By: courtney

courtney — Tue, 22 Nov 2011 18:04:32 +0000

I want to make this for breakfast the day after Thanksgiving… Do you think it would be possible to make this a day in advance and then re-heat it in the morning? I’d prefer it to be warm, but I dont want it to dry out…

By: Catherine

Catherine — Sat, 12 Nov 2011 22:49:16 +0000

Make this for Thanksgiving. It is honestly the BEST “alternative” stuffing ever. We’ve been making it for a few years now, and everyone just raves about it.

By: Jessica

Jessica — Sun, 03 Jul 2011 00:14:01 +0000

Just made this tonight. Rediculously beautiful buttery smell and perfect taste. It’s kind of an adaptation of a Quiche. Simple beautiful. I added some white miso to my cream mixture before pouring it onto the bread for some more depth. Thank you for this wonderful idea.

By: Tom S

Tom S — Tue, 24 May 2011 00:12:02 +0000

I made this tonight and it is fantastic. I am already trying to figure out when I should make this again. Thank you so much for this fantastic recipe.

By: Juliane

Juliane — Thu, 05 May 2011 09:39:57 +0000

A keeper even with the kiddie set! Used stale sourdough bread and served it for dinner with Nettle soup. Next time I’ll use baking parchment so it will prettily pop out of pan. I skipped (forgot) step where you let soak the first half of bread and milk and instead layered it all in and then sloshed the milk/cream mixture, so let it rest a bit longer. I really like how it does NOT have to soak overnight like most stradas. Not organized enough to do that….

By: JustJessiB

JustJessiB — Thu, 24 Mar 2011 19:39:34 +0000

Mine wasn’t exactly as pretty and sliceable as yours. I’m wondering if it’s because I used 2% milk (not enough fat to get the custard to really solidify) or if it’s because I take out the pudding before it’s all the way done. Either way, it tastes marvelous! I rendered some bacon fat and used it in place of the butter and layered in the chopped pieces of bacon. I also subbed blue cheese for the comte. Next time I go a little more heavy handed on the blue, as I thought the stronger cheese might overwhelm…though it did not.

By: esther

esther — Fri, 24 Dec 2010 16:09:06 +0000

this looks amazing!
could I prep all ingredients a day ahead of time?

By: pooja

pooja — Sat, 27 Nov 2010 15:16:38 +0000

Dear Deb
I made this today, and it was fab. As i didnt have 9X5 pan, i checked web and found out 9′ pie tray would be as good. so made it as a pie than a loaf. so here is the verdict. It kept its texture even as a pie, was not undercooked underneath, and took exact 60 minte to come to “top brown and bubbling” stage.

Love
Pooja