This bread pudding is the food equivalent of a hug from your hearty Irish grandmother.
Rye Bread Pudding with Pastrami and Leeks
Makes 12 servings
- 6 cups Rye Sandwich Bread (recipe here), cut into 1-inch cubes
- ¼ cup (57 grams) unsalted butter
- 2 large leeks (white and green parts only), halved lengthwise and thinly sliced
- 6 large eggs
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 tablespoon whole-grain mustard
- 1 cup shredded Swiss cheese
- ½ pound pastrami, finely diced
- 2 teaspoons (6 grams) kosher salt
- 1½ teaspoons (3 grams) ground black pepper
- 1 teaspoon (2 grams) grated fresh nutmeg
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Line 12 jumbo muffin cups with paper liners or parchment paper.
- Spread bread cubes on prepared baking sheet, and bake until beginning to brown, about 20 minutes.
- In a large skillet, melt butter over medium-high heat. Add leeks, and cook until tender, 15 to 20 minutes.
- In a large bowl, whisk together eggs, milk, and cream. Add mustard, cheese, pastrami, salt, pepper, and nutmeg. Stir in cooked leeks. Add bread cubes to custard, and let stand for 15 minutes. Divide mixture among prepared muffin cups.
- Bake until custard is set and tops are golden brown, 35 to 45 minutes.
Read the whole article in Bake From Scratch Winter 2016.