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Ingredients
3 ⅔ cups milk
5 eggs, lightly beaten
1 teaspoon kosher salt
¼ teaspoon Tabasco sauce
½ teaspoon freshly grated nutmeg
2 tablespoons olive oil
2 medium leeks (white and light green part) sliced thin
1 ½ cups ricotta cheese
2 tablespoons grated Parmesan cheese
½ teaspoon freshly ground black pepper
1 ½ tablespoons finely chopped parsley
1 ½ tablespoons finely chopped chives
1 teaspoon plus 2 tablespoons unsalted butter, room temperature
18 slices two- or three-day-old sliced white or whole wheat bread
8 ounces sharp white cheddar cheese, grated
Nutritional analysis per serving (8 servings)
44 grams carbs; 172 milligrams cholesterol; 556 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 30 grams fat; 5 grams fiber; 743 milligrams sodium; 27 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together milk, eggs, ¼ teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Step 2
Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with ¾ teaspoon salt. Cool.
- Step 3
Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Step 4
Grease a roasting pan 9 by 12 by 2 ½ inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Step 5
Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Step 6
Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 ¼ hours, or until puffy and brown. Allow to cool slightly before serving.
Private Notes
Comments
It's hidden in step 6. Sprinkle the top with cheese means the cheddar (as opposed to the ricotta and the parmesan)
We used to make this years ago, and we just stumbled on it again. Recipe as written was excellent.
Made this with the leftover baguette, 3/4, four eggs and enough milk to slightly cover with spinach, bacon, bits, , frozen garlic mixed in for seasoning, less than a quarter cup of cheddar and then gray and Megan on top.
Anyone have thoughts on how much bread by weight? I make my own round loaves. I have trouble estimating the equivalent of 18 slices.