Preheat the oven to 350 degrees F. Place the bread
cubes on a sheet pan and bake for 15 minutes, tossing
once, until lightly browned. Place the pancetta in
one layer on another sheet pan and bake in the same
oven for 15 to 20 minutes, until lightly browned.
Place the pancetta on a plate lined with paper towels
and set aside.
Soak the leeks in water until they're clean, and spin
them dry in a salad spinner. Heat the butter in an
11-inch pot over medium heat; add the leeks and cook
for 10 minutes, stirring occasionally. Add the wine,
1 teaspoon salt and 1 teaspoon pepper and cook for 5
minutes, until the wine almost evaporates and the
leeks are tender. Off the heat, mix in the
artichokes, toasted bread cubes, chives and tarragon.
Whisk the eggs, cream, chicken stock, nutmeg and 1
teaspoon salt together in a large bowl. Spoon half of
the bread mixture into a 9-by-13-by-2-inch baking
dish. Sprinkle with half the Emmentaler and add the
remaining bread mixture. Pour on the cream mixture,
sprinkle with the remaining Emmentaler and press
lightly to help the bread absorb the liquid. Dice or
crumble the pancetta, scatter on top and sprinkle
with pepper. Set aside at room temperature for 30
minutes to allow the bread to absorb the cream
mixture. Bake for 45 to 50 minutes, until the custard
is set and the bread pudding is puffed and golden.
Serve hot.
Originally Submitted
11/9/2014
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