My last post was all about my first leek experience, which was a definite success; however, I had one leek left from my batch of four that I’d purchased.
I found this gorgeous recipe on one of my favorite food blogs. I didn’t have enough bread in the house, so I decided to add some sweet potatoes I’d also purchased and wing it!
Sweet Potato and Caramelized Leek Bread Pudding
Yield 6 servings.
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 3/4 loaf of bread, cut into 1-inch cubes (approx. 4 cups)
- 1.5 cups milk
- 1 cup heavy cream
- 1 egg + 1 egg yolk
- 1 cup shredded swiss or gruyere cheese
- salt, pepper, and garlic powder
- 1 large leek, cleaned and chopped very thin (white and pale green part only!)
- 1/4 cup dry white wine
- 1 tbsp butter or margerine
Place the bread on a cookie sheet and bake at 400 degrees for 20-30 minutes or until dry, stirring cubes around once. (Stale bread will take much less time than fresh bread, so keep an eye on the oven.) Remove from oven when done and set aside.
During this time, put the sweet potato cubes in a microwave-safe bowl and add about 2 tbsp of water. Cover with a paper towel and microwave on high for 5 minutes. Stir, moving the cubes from the bottom to the top. Cover again and microwave for 5 more minutes. Set aside.
In a medium pan, add the leek and cook over medium heat until soft, about 5 minutes. Add butter and wine, stir, and cook for 10 minutes, stirring occasionally. When golden brown, they’re done!
In a bowl, whisk the milk, cream, egg, egg yolk, 1/4 tsp salt, 1/4 tsp pepper, and 1 tsp garlic powder until thoroughly combined.
Spray an 8×8 inch glass baking dish with non-stick spray or olive oil. Put 1/4 cup of the cheese in the bottom of the pan. Top with 1/2 of the bread cubes and 1/2 of the sweet potato cubes, then all of the caramelized leeks. Add 1/2 cup of the cheese, followed with the remaining bread and sweet potato and the last 1/4 cup of the cheese.
Pour the cream/egg mixture on top. Let the pan sit for 5 minutes before putting it all in a 350 degree oven. Bake for 40 minutes or until the top is golden brown.
Serve as a side dish along with a protein for a full meal!