Kale, Leek & Ricotta Bread Pudding - Andrew Zimmern

Name: Kale, Leek & Ricotta Bread Pudding - Andrew Zimmern
Ingredients: 900g (2 pounds; about 1 loaf) stale white sourdough bread, crusts removed and thinly sliced; Butter, for greasing the pan; 2 large leeks; 2 tablespoons olive oil; 2 tablespoons chopped fresh summer savory or rosemary; 400g (14 ounces) Lacinato or other kale; 1 tablespoon good-quality olive oil; 1/2 teaspoon chile flakes (I use the Turkish ones); 150g (5 ounces) Gruyère, grated; 100g (1/4 cup plus 2 tablespoons) ricotta cheese; Salt and pepper, to taste; 8 eggs; 5 tablespoons all-purpose flour; 500g (2 cups) heavy cream; 360g (1 1/2 cups) whole milk; A grate of nutmeg

andrewzimmern.com

Savory bread pudding layered with sautéed leeks, kale, and ricotta, topped with Gruyère—baked to perfection in a rich custard. Perfect for a comforting meal.

View Original

Share this recipe:

Ingredients

900g (2 pounds; about 1 loaf) stale white sourdough bread, crusts removed and thinly sliced
Butter, for greasing the pan
2 large leeks
2 tablespoons olive oil
2 tablespoons chopped fresh summer savory or rosemary
400g (14 ounces) Lacinato or other kale
1 tablespoon good-quality olive oil
1/2 teaspoon chile flakes (I use the Turkish ones)
150g (5 ounces) Gruyère, grated
100g (1/4 cup plus 2 tablespoons) ricotta cheese
Salt and pepper, to taste
8 eggs
5 tablespoons all-purpose flour
500g (2 cups) heavy cream
360g (1 1/2 cups) whole milk
A grate of nutmeg