Leek and Bacon Bread Pudding
Ingredients
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1 brioche loaf
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6 bacon strips
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1 leek
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1 shallot
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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2 large eggs
Tools
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2 large bowls
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whisk
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wooden spoon
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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liquid measuring cup
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bread knife
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slotted spoon
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cast iron skillet
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting.
Cube the brioche
Cut the bread into 1” slices lengthwise. Cut each slice lengthwise into 1”-wide strips. Cut the strips into 1” cubes. You should have about 4 cups of bread cubes. Spread the cubes in a single layer on the June Pan.
1 brioche loaf
bread knife
chopping board
June Pan
Bake the brioche cubes
Place the brioche cubes on the middle shelf of the June Oven. Bake for 6-8 minutes, or until crispy and golden brown. June will notify you when the brioche cubes are ready. Remove the toasted cubes from the June Oven. If you only have one June Pan, transfer the cubes to a bowl to cool as you prepare the other ingredients. Otherwise, cool them on the June Pan.
Lay the bacon on the June Pan
Carefully lay the strips of bacon in a single layer on the June Pan. It’s okay if the June Pan is still hot.
6 bacon strips
Roast the bacon
Place the bacon on the middle shelf of the June Oven. When June notifies you that the bacon is ready, remove it from the June Oven and set it aside.
Trim and cut the leeks
While the bacon is cooking, trim the root end and dark green top of the leek and discard along with any wilted outer leaves. Cut the leek in half lengthwise and place the halves flat-side down on the chopping board.
1 leek
knife
Slice and clean the leeks
Slice the leek halves into ¼”-wide half moons. Fill a large bowl with cold water and add the sliced leeks. With your fingers, swish the leeks in the water for 1 minute to remove sand. Remove the leeks with a slotted spoon or drain in a strainer. You should have about 1 cup.
2 large bowls
slotted spoon
Cut the shallot
Trim off both ends of the shallot. Peel off the skin and discard, then lay the shallot flattest-side down on a chopping board and slice crosswise into ¼”-wide rings.
1 shallot
Sweat the vegetables
Set a cast iron skillet over low heat and add the oil. When the skillet is warm, add the leeks, shallots and salt and cook, stirring often, until they are softened but not browned, 4-6 minutes. Turn off the heat and leave the leeks and shallots in the skillet.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
sliced leeks
sliced shallot
cast iron skillet
wooden spoon
measuring spoons
Add the bacon and brioche
Chop the cooked bacon into ½” pieces and add to the skillet along with the toasted brioche cubes.
chopped cooked bacon
toasted brioche cubes
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting.
Make the custard
In a large bowl, combine the eggs, cream, milk, Dijon, thyme, salt, pepper and cheese. Whisk until evenly combined.
2 large eggs
1 cup heavy whipping cream
1 cup whole milk
1½ teaspoons Dijon mustard
1½ teaspoons chopped thyme
½ teaspoon black pepper
2 teaspoons salt
¼ cup grated cheddar cheese
measuring cups
whisk
liquid measuring cup
Add the cheese and soak the brioche
Pour the custard into the skillet with the other ingredients and stir gently until the brioche cubes are evenly coated. Allow to soak for 15 minutes, up to overnight.
Bake the bread pudding
Transfer the skillet to the middle shelf of the June Oven. Bake for 35 minutes, or until the custard is puffed and the top is golden brown. June will notify you when the bread pudding is ready.
Serve the bread pudding
Remove the bread pudding from the June Oven. Allow to cool at least 5 minutes. Serve warm.
