The tang of sourdough meets smoked mozzarella cheese in these savory bread puddings that simmer on the stovetop, keeping your oven free to roast the rest of the meal.
9 slices day-old sourdough bread
1 1/2 cups buttermilk
5 egg yolks
1 medium leek, cleaned and sliced
3 tablespoons butter or margarine
1 cup whipping cream
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
How to Make It
Remove crust from bread; reserve crust for other uses. Cut bread slices in half and place in an 11" x 7" baking dish.
Whisk buttermilk and egg yolks; set aside. Saute sliced leek in butter in a small skillet over medium heat until tender. Remove from heat; cool. Combine buttermilk mixture, leek, cream, mozzarella cheese, salt, and pepper. Pour over bread. Let stand 20 minutes.
Layer spoonfuls of bread and leek mixture into six (6-ounce) greased ramekins. Place ramekins in a roasting pan, and add hot water to pan to depth of 1 1/2". Place roasting pan over 2 burners; cover completely with heavy-duty aluminum foil, and cook over medium heat 1 hour or until bread puddings are set. Remove ramekins from roasting pan. Broil just before serving to brown tops, if desired.