Savory Leek Bread Pudding
Brunch does not always need a skillet at the center of the table. A savory loaf can give the meal a different rhythm: bake it, bring it out, and cut generous slices while the coffee is poured. Deb Perelman’s leek bread pudding at Smitten Kitchen offers that approach, adapting Thomas Keller’s recipe from Ad Hoc at Home into a loaf-pan format.
The combination includes brioche or Pullman bread, softened leeks, chives, thyme, cheese and an egg-and-dairy custard. It belongs on the savory side of the menu even though its name sounds like dessert. The browned bread on top gives the loaf a visibly different texture from its softer center.
For our autumn table, we would pair a modest slice with roasted mushrooms and a little mustard on the side. Keep the other dishes simple; this is already a substantial bread-and-egg centerpiece. That pairing is our menu suggestion, not a claim that we have tested the recipe.
Recipe credit: Deb Perelman at Smitten Kitchen. Read the full Leek Bread Pudding recipe, including quantities and baking guidance. Perelman credits Thomas Keller’s Ad Hoc at Home.