Wong Wide Web – Ohana No Ka Oi

Here’s the pictures to my Leek Bread Pudding.

The Leek Bread Pudding turned out quite well for my first time. I don’t think I’ve ever cooked with leeks before so that was something new. I think I cut the bread a little smaller than the suggested 1-inch cubes, but the croutons turned out just fine. After being in the oven for about an hour, I saw that the top was already browning, but the pudding was not settled. So I put some foil over the top for the rest half hour. This is probably why it looks a bit browner than other pictures I’ve seen of Leek Bread Pudding. I’d say this is not user error, but oven differences. 

I will definitely try this again. Here are my tips and notes from this experiment:

- Put a foil over the pudding for 1 hour. Take the foil off during the last half hour. Again, blame is on the oven, not me. 

- Don’t forget the chives.  OK…this is my fault. I was wondering what the unopened package of chives was doing next to the dish after I had already put everything together. DOH!!

- Don’t worry about how puffy it looks when you take it out of the oven. The dish decompresses as it cools down.

- Use more leeks!    Recipe calls for 2 cups. I think next time I’d like to use 3 cups to add more “greens” to the recipe.

- Use brioche, not Hawaiian Bread.  LOL! My sous-chef couldn’t find the brioche so he became very resourceful. We call this recipe now Leek Bread Pudding – Hawaiian Style. Aloha!

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