Leek and bread pudding recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 389 calories / serving
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Leek & Bread Pudding (h)

Preheat the oven to 180°C, gas mark 4.

Heat the rapeseed oil in a large frying pan and fry the leeks for 5 minutes until softened. Spread the bread with the cream cheese and cut each slice into quarters. Place half in the base of a heatproof dish, cheese side up. Scatter half the leeks over the top.

Mix the eggs, milk and seasoning together and pour half over the leeks, repeat with the remaining bread and leeks, then pour over the remaining egg mixture. Bake for 25 minutes until golden and set. Serve with sautéed green vegetables.

  • Ingredients

  • 3tbsp oil
  • 400g leeks, sliced into 1cm pieces
  • 6 thick slices wholemeal bread
  • 100g low fat soft cheese
  • 4 medium eggs, beaten
  • 150ml semi-skimmed milk
  • Energy 1625kj 389kcal 19%
  • Fat 21g 30%
  • Saturates 6g 31%
  • Sugars 6g 7%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 33.4g Protein 19g Fibre 7.5g


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