Description
This delicious bread and leek casserole, rich in flavors and textures, is perfect for a cozy meal.
Ingredients
Scale
- 6 cups day-old crusty bread (French or sourdough), torn into chunks
- 2 medium leeks, cleaned and thinly sliced
- 2 cups grated Gruyere cheese
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a skillet, melt 1 tablespoon of butter over medium heat. Sauté the sliced leeks until soft, about 5 minutes.
- In a large bowl, whisk together eggs, heavy cream, milk, salt, and pepper until well combined.
- Layer half of the torn bread in the prepared baking dish. Top with half of the sautéed leeks and half of the grated Gruyere cheese. Repeat the layering process.
- Pour the custard mixture over the layered ingredients and gently press the bread down to absorb the liquid.
- Bake for 40-45 minutes or until puffed and golden brown. Serve warm.
Notes
- This dish can be prepared ahead of time and baked just before serving.
- Consider adding herbs such as thyme or rosemary for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg