Leek and Bread Pudding
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 3 tbsp rapeseed oil
- 400g leeks, washed, trimmed and sliced into 1cm pieces
- 6 thick slices wholemeal bread (260g)
- 100g low-fat soft cheese
- 4 medium free-range eggs, beaten
- 150ml semi skimmed milk
Method
- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
Heat the oil in a large frying pan and fry the leeks for five minutes until softened.
- 3
Spread the bread with the cream cheese and cut each slice into quarters. Place half in the base of a heatproof dish, cheese side up. Scatter half the leeks over the top.
- 4
Mix the eggs, milk and seasoning together and pour half over the leeks. Repeat with the remaining bread, then leeks. and pour over the remaining egg mixture. Bake for 25 minutes until golden and set.
Leek and Bread Pudding was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 3 tbsp rapeseed oil
- 400g leeks, washed, trimmed and sliced into 1cm pieces
- 6 thick slices wholemeal bread (260g)
- 100g low-fat soft cheese
- 4 medium free-range eggs, beaten
- 150ml semi skimmed milk
- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
Heat the oil in a large frying pan and fry the leeks for five minutes until softened.
- 3
Spread the bread with the cream cheese and cut each slice into quarters. Place half in the base of a heatproof dish, cheese side up. Scatter half the leeks over the top.
- 4
Mix the eggs, milk and seasoning together and pour half over the leeks. Repeat with the remaining bread, then leeks. and pour over the remaining egg mixture. Bake for 25 minutes until golden and set.
Leek and Bread Pudding was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
