A simple take on bread pudding, this is a great way to use any stale bread you may have on hand. The leeks add a wonderful sweetness and the sage makes you think of holidays. The bacon…well everything is better with bacon.
1 leek, sliced
2 tablespoons olive oil
2 cups bread, cubed
1 1/2 cups 35% cream
2 tablespoons chopped fresh sage
1 cup grated Gruyere cheese
5 slices bacon
Kosher salt and pepper to taste
Preheat oven to 350°F. If your bread is not stale, then spread the cubes onto a sheet pan and bake for 15 to 20 minutes to dry them out.
Heat the oil in a saute pan over medium heat. Add the leeks and cook for 8 to 10 minutes until tender. In a bowl mix together the cream, eggs, salt and pepper. Place the bread cubes into a 1.5 to 2.5 quart baking dish. Add the leeks and toss. Add the cream mixture, the sage and the Gruyere and mix together. Cover the top with the bacon.
Bake for 40 minutes or until the bacon is crisped and the custard has set. Serve hot.
Serves 2 to 4.