Vegan Herb Bread Pudding With Caramelized Leeks

Preparation

1. Step 1

   Start the bread pudding: In a medium saucepan, combine the milk, onion, thyme sprigs, rosemary sprigs and bay leaf along with 1 teaspoon salt and several grinds of black pepper. Bring to a gentle simmer over medium-low heat. Remove from the heat and let cool. Strain the milk in a fine-mesh sieve, discarding the herb sprigs, bay leaf and onion.

2. Step 2

   Heat the oven to 350 degrees. Spread the bread pieces out on a rimmed sheet pan. Drizzle with the 1½ tablespoons olive oil, season with a pinch or two of salt, and toss. Bake for 10 minutes, until lightly golden and dried out (if your bread is stale, it may need only 5 to 8 minutes; if soft, 12 to 15 minutes). Remove the pan and turn off the oven.

3. Step 3

   Make the caramelized leeks: Peel and discard the leeks’ tough outer layers, along with any wilted tops. Using a mandoline or large, sharp knife, slice the leeks into fairly thin rounds, about ⅛ inch thick, including the dark green tops. Add the leeks to a large bowl and cover with cold water. Run your hands in the water to loosen the dirt, then scoop the leeks out using your hands or a slotted spoon. Pat dry.

4. Step 4

   In an 11- or 12-inch cast-iron skillet, heat the olive oil over medium heat. Once hot, add the leeks and cook until quite soft, 7 to 9 minutes. Add the garlic, ½ teaspoon kosher salt, and the red pepper and toss to coat for 1 minute. Stir in the maple syrup, reduce the heat to medium-low, and cook, stirring often, until sticky, 5 to 7 minutes.

5. Step 5

   Remove from the heat and add the toasted bread, tossing well to combine. Pour the herbed milk on top and allow it to soak in, gently pressing down so some of the bread gets submerged. Let rest for 30 minutes on the counter, pressing down on the bread a few times.

6. Step 6

   Heat the oven to 350 degrees. Sprinkle the top with the Parmesan (if using) and cover the pan with foil. Bake for 30 minutes. Uncover, and bake for 30 more minutes, until the top pieces are golden brown and the pudding is set. For a browner top, heat your broiler to high and arrange an oven rack on the second shelf. Broil for 60 to 90 seconds (but keep a close eye to prevent burning). Let cool for 10 minutes, then sprinkle with the chopped chives and serve.

7. Step 7

   Store leftovers in the fridge for up to 5 days. Reheat in an ovenproof pan at 350 degrees for 15 to 25 minutes, until warmed through and slightly crisp.