|1 3/4 cups o' cheese|
I haven’t been able to find loaves of brioche since I’ve moved back to the states from Spain (#WhitePeopleProblems), so I got some challah after a co-worker suggested that would be a good substitute. There was no way I was going to cut the crust off of that; I don’t think it made a difference in the end. (Some salt and olive oil is really good on a toasted slice of brioche, by the way.)
The finished product! This may have been the first time I had bread pudding, and I think it was a good introduction (and was very straightforward to make). The leeks were nice and fragrant while cooking, and a little sweet after being cooked in all that butter. Especially with the nutmeg, I can see how this version could go for dinner or dessert, but it managed to more than hold its own at the table. It was a big hit among everyone there (including people who knew about our cooking project and those that didn’t). I have a good amount of leftovers to nibble on, though I'm regretting not bringing some in for lunch today...
* We’re on a first name basis, obvs.
** pronounced “toke”, named after a town in Alaska, not after one half of a Ke$ha song.