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Fennel and Leek Bread Pudding

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Submitted by: steffibbw

 

This vegetarian dish makes a savory addition to any meal. The fresh rosemary and Parmesan really season this recipe perfectly.
 

Ingredients

  • 3 cups bread cubes
  • 4 cups scalded milk
  • 2 cups sliced leeks
  • 2 cups sliced fennel
  • 1/2 cup grated Parmesan
  • 1 teaspoon finely chopped rosemary
  • 3 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 eggs, lightly beaten

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Method

Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. In a large bowl, soak bread in hot milk for five minutes. While bread is soaking, in a frying pan, melt 2 tablespoons of butter and saute the leeks and fennel until soft and translucent. Stir in 1 tablespoon butter, salt, pepper, eggs and rosemary Add leek and fennel mixture to the bread mixture and pour into the baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.

 

Notes:

 

Number of Servings: 6

 

Submitted by: steffibbw ()

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