Bread pudding with sausage and leeks

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 793, total fat 49 G., saturated fats 26 G., proteins 35 G., carbohydrates 55 G., fiber 4 G., cholesterol 301 mg, sodium 997 mg, sugar 7 G.

The secret to this savory pudding's superb flavor and texture lies in the brioche: the fluffy bread easily absorbs the cream and broth, creating a moist, custard-like filling. The natural sausage, leeks, and Gruyère are a winning combination, making this appetizer a perfect addition to any buffet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tablespoons unsalted butter
8 cups brioche, cut into 1cm cubes (remove crusts)
220 g raw sweet Italian sausage, casings removed
1 cup finely chopped butternut squash
4 leeks, white and light green parts only, thinly sliced
1 tbsp chopped fresh thyme leaves
1.5 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh parsley leaves
3 tbsp chopped fresh chives + extra for garnish
4 large eggs
2 cups grated Gruyere
Special equipment: 6 ramekins with a volume of 350 ml.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brioche bun, eggs, cream, Gruyere cheese, pumpkin, minced sausage, leeks, thyme

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease six ramekins with 2 tablespoons of butter and place them on a rimmed baking sheet. Place the brioche cubes on a second rimmed baking sheet and bake, tossing halfway through, until golden brown, about 15 minutes.
In a large skillet over medium-high heat, melt the remaining 2 tablespoons butter. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Add the leek, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper and continue to cook, stirring frequently, until the leeks are wilted and tender, about 5 minutes.

In a medium bowl, combine the chicken broth, cream, parsley, green onions, and eggs. Divide half the bread into the ramekins. Spread the meat mixture evenly among the ramekins; top with 1 teaspoon of Gruyere and the remaining bread. Pour the egg mixture over the top and sprinkle with the remaining 1 cup of cheese.
Let sit at room temperature for 15 minutes to allow the bread to soak. Bake on a baking sheet until the filling is set and the bread pudding is fluffy and golden, about 20 minutes. Sprinkle with chives before serving.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Party Dishes / Main courses / Casseroles / Meat / Eggs and dairy products / / Food Network - recipes

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