Leek Bread Pudding Recipe (2024)

FAQs

How much of the leek should I use? ›

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Only Cover The Bread Pudding In Oven For Some Of The Time

To be sure that you get the bread pudding to just the right consistency, here's another trick: Cover the bread pudding with aluminum foil for about half the time.

Temperature is key

Finally, to avoid overcooking it, it's important to know when it's done. To check the inside to see if all the liquid has been absorbed, insert a knife into the middle of the pudding and create a small hole by pushing the bread to the side: If liquid begins oozing into the hole, it's not yet ready.

The amount that a leek will yield depends on its size. A small leek may only yield about ½ cup chopped, whereas a medium to large leek yields closer to 1 cup chopped. Remember, you typically only cut the white and light green part of a leek, so the dark green top and leaves do not count towards its size.

The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

How to Store Bread Pudding. Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

Does bread pudding keep well? ›

Because bread pudding has eggs and dairy, it should only be kept in the fridge for about 4 days. But if there are any changes (smell, texture, color) then it should be thrown away. You can slice it and freeze it as well. To reheat it, you can reheat it in the microwave which is easier.

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.

There is no one “right” way to make bread pudding, and its a matter of personal preference whether you prefer it to be gooey or not. The texture should be like a soft damp cake like mix and have a dense pudding like texture with a crunchy sugar top coating.

You are probably cooking your egg dishes too hot for too long. Eggs contain a lot of water and also chains of proteins; if you could see them, the proteins would be coiled like little springs.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.

The white and light green part of leeks are the most tender and edible part. That lower, pale portion close to the root can be used in sautés, soups and more. While the entire leek can be used for cooking, not all of it is edible.

Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green.

First, slice the leeks in half lengthwise. Then, chop off the stringy roots and dark green leaves. You won't use the tough tops in most leek recipes, but still, don't toss them! They add delicious oniony flavor to homemade stock.