Recipe: Chevre & Leek Bread Pudding
from Chef Matthew Jansen, Mateo Restaurant, Boulder, Colorado
1 loaf Pullman bread, cubed
8 tablespoons butter
2 large leeks, sliced thinly and washed
1 large garlic clove or small handful garlic scapes, chopped
1 tablespoon salt
pinch black pepper
6 large eggs
2 ¼ cups heavy cream
1 cup sour cream
1 ½ tablespoons chopped tarragon
2 cups crumbled Haystack Mountain Boulder Chèvre
In a 400 degree oven, toast bread cubes for 10 minutes on a half sheet pan.
Sweat the leeks in butter. Add garlic and sauté 2 more minutes. Season with salt and pepper.
In a large bowl, whisk eggs, cream, and sour cream. Fold in bread cubes, leeks, tarragon and goat cheese. Let stand for 10-15 minutes.
Spray 12 coffee cups or deep ramekins with cooking spray. Fill each one with mixture. Set in a roasting pan and fill with hot water to reach halfway up sides of the ramekins. Bake for 15 minutes at 350 degree in convection oven with low fan. Rotate pan and bake 5 minutes more.
Cool for 10 minutes, then release from ramekins and serve.