Happy Easter!

I never celebrated Easter growing up. To me, Easter was always about going over to my friend Lianne's and raiding her

dining room table which was usually piled full of peanut butter eggs and chocolate bunnies and jelly beans, none of which was ever seen in my house. This year though I am having dinner with my friend Leslie and her husband Chuck. They are contributing ham. I am contributing leeks.

A few weeks ago I went to Haymarket here in Boston. It was an interesting experience that I had never been subject to before. People yelling, pushing and bargaining, the air somehow managing to smell both fishy and fresh at the same time. Between that and the fact that everything was dirt cheap...well it was all a little overwhelming. However, in my excitement at the fact that a carton of blackberries was only a dollar (I basically live off of yogurt, berries and granola) I managed to buy an extravagant amount of fruits and vegetables. How do you turn down a bunch of asparagus for a buck?!? Well, I can tell you right now, you don't. So there I was unloading three plastic bags and a backpack full of stuff I didn't even know I bought and I came across two bunches of leeks, my all time favorite aromatic (I would say vegetable, but then I wouldn't be able to include all the other stuff I love...and also found upon coming home.) I looooooooooove leeks. They are so very delicious and sweet and oniony--especially when you put them in a bread pudding. Did I mention, I also love bread pudding? So the combination, well I can't really think of anything better right now...

I have to admit, I have never made this recipe before, but I found it on Epicurious and it was originally from Ad Hoc at Home by Thomas Keller, a fantastic book, so I figured I couldn't go wrong. Anyway, here it is:

Leek Bread Pudding

Ingredients:

2 cups 1/2 inch thick slices leeks (white and light green parts only)

Kosher Salt

4 tablespoons unsalted butter

Freshly ground pepper

12 cups 1-inch cubed crustless Brioche

1 tablespoon finely chopped chives

1 teaspoon thyme leaves

3 large eggs

3 cups whole milk

3 cups heavy cream

Freshly grated nutmeg

1 cup shredded Comte or Emmentaler

Preparation:

Preheat the oven to 350 degrees F

Put the leek rounds in a large bowl of tepid water and swish around, let the dirt fall to the bottom of the bowl.

Set a medium saute pan over medium high heat, lift the leeks from the water, drain and add them to the pan. Season with salt and cook, stirring often for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper and taste. Cover the pan with a parchment lid and cook stirring every 10 minutes, until the leeks are very soft 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard parchment lid.

Meanwhile, spread the bread cubes on a baking sheet and toast in the over for about 20 mins, rotating the pan about halfway through until dry and pale gold. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and the thyme. Lightly whisk the eggs in another large bowl. Whisk the milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 1/4 cup of cheese in the bottom of a 9x13 inch baking pan. Spread half the leeks and the croutons in the pan and sprinkle with another 1/4 cup of cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup of cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so that it soaks in the milk. Let soak for about 15 minutes. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours or until the pudding feels set and the top is brown and bubbling. Yum!