Recipe Archives->Breads Pudding->Leek 01

Leek And Mascarpone Bread Pudding
Serves 8
                                                                                
3 medium leeks
2 tablespoons butter
Sea salt and freshly ground black pepper, to taste
1/4 cup olive oil
1 pound chanterelle mushrooms, cleaned and sliced
1 1/4 cups mascarpone cheese
1/2 cup heavy cream
1/4 cup white port
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 teaspoon chopped thyme
4 eggs, beaten
1 loaf brioche bread, crust removed, cut into 1-inch cubes (1-pound)

Preheat oven to 350 degrees. Butter baking dish. Cut off green tops
and roots of leeks. Cut leeks in half lengthwise and thinly slice.
Wash thoroughly in cool water and drain. Heat butter in a skillet
over moderate heat. Add leeks. Season with salt and pepper. Cook
without browning for 5 minutes, or until tender. Remove from
skillet. Set aside. 

In same skillet, heat olive oil over moderate heat. Add chanterelles.
Season with salt and pepper. Cook until all liquid evaporates. Place
mushrooms in a shallow dish to cool.  In a mixing bowl, whisk
mascarpone, heavy cream, white port and herbs. Add beaten eggs.
Whisk well. Season with salt and pepper.  Combine leeks and
chanterelles with brioche. Place in buttered baking  dish. Pour
mascarpone mixture over top, making sure bread is saturated with
custard. Cover tightly with foil. Bake 30 minutes, or until set.

Printable version: leek01.txt.