8-10 slices brioche (if possible, a couple of days old)
2 cups milk
2 eggs
½ tsp nutmeg
1 cup cheddar cheese
½ cup mozzarella cheese
Salt to season
method
1Slice and wash the leeks thoroughly to remove any dirt
2Over medium heat, melt the butter and add the leeks. Cook for about 10-15 minutes or until the leeks are caramelised. Season with salt and set aside.
3Preheat the oven to 180 degrees celsius. Grease a rectangular baking dish (approximately 23cm x 15cm x 4cm) with butter.
4Cut the bread slices into quarters and place half of them on the bottom of the buttered baking dish.
5In a bowl, add milk, cream, eggs, ½ teaspoon salt and nutmeg and whisk till combined.
6Scatter half the leeks on top of the bread. Pour half of the egg mixture on top of the bread. Repeat this with the rest of the bread, egg mixture and leeks.
7Set the mixture to soak, for at least 30 minutes, but if you can you can leave it in the fridge overnight to rest.
8To cook the bread pudding, place the pudding in the pre-heated oven and bake for about 25 minutes and the top has started bowling. Remove the bread pudding from the oven and top with the cheese and put in the oven for further 15 minutes and the cheese has browned.
9Serve warm as a side, or topped with some chilli oil or fried eggs.
10Variations: you can add other veggies such as mushroom, onion, bell pepper to this recipe. Saute the vegetables when you are cooking leeks.