Savory Cornbread Pudding with Leeks, Bacon and Sage

Savory Cornbread Pudding with Leeks, Bacon and Sage

fork and plate vii blogAuthor note: It is a North American tendency to eat eggs only for breakfast. Let this cornbread pudding persuade you to try egg dishes at any time of the day, especially dinner. Also, the cornbread can be made a few days before you plan to make the pudding.

2 leeks (white parts only), halved and thinly sliced

1 1/2 cups bacon (about 5 strips), cut into 1-inch pieces

4 cups cornbread (use this cornbread recipe or a preferred cornbread recipe), cut into bite-sized pieces

8-10 sage leaves, chopped

Rosemary leaves from 1 sprig, chopped

6 eggs

1 1/2 cups whole milk

1/2 cup cream

1 teaspoon dried mustard

1 teaspoon kosher salt

2 cups shredded cheddar cheese (or a combination of your favorite strong cheeses)

zest of 1 lemon

  1. Place the leeks and bacon into a medium-sized saute pan and cook over medium heat for about 10 minutes.
  2. Meanwhile, preheat the oven to 350 degrees.
  3. Place the cornbread into a greased 9×12 baking dish and set aside.
  4. Crack the eggs into a medium-sized bowl. Lightly beat the eggs and then add the milk, cream, lemon zest, mustard, salt, herbs and cheese into the bowl.
  5. Add the bacon and leeks to the bread mixture and stir well to combine.
  6. Pour the custard over the bread mixture and mix well.
  7. Bake for 1 hour or until the eggs are cooked through. Serve warm with a summer fresh tomato salad.

2 thoughts on “Savory Cornbread Pudding with Leeks, Bacon and Sage

  1. Pingback: A Pleasant Little Thanksgiving | a pleasant little kitchen

  2. Pingback: A Pleasant Little Menu | Make-Ahead Meals | a pleasant little kitchen

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