Cheese Pudding with Zucchini and Leek


Gourmet's America
From the Editors of Gourmet, 1994, Condé Nast Books, Random House

This is one of our favorite Sunday brunch dishes for several reasons: It is quick
and easy to prepare, relatively economical, and lends itself to great variety. Feel
free to add or substitute whatever vegetables suit your fancy (we often include mushrooms and onions), and vary the type of cheese accordingly. (MG)

1 1/2 cups thinly sliced white and pale green parts of leek (1 large),
washed and drained well
2 1/2 cups thinly sliced zucchini (about 2 medium)
3 tablespoons unsalted butter
1/3 cup chopped well-drained bottled pimientos
18 slices of homemade-type white bread, buttered lightly
1 pound sliced Munster or Brick cheese
5 large eggs, beaten lightly
1 1/2 tablespoons Dijon-style mustard
3 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fine fresh bread crumbs
1/3 cup freshly grated Parmesan

Butter a baking dish, 13 by 9 by 2 inches.
In a skillet cook the leek and the zucchini in 1 tablespoon of the butter
over moderate heat, stirring, until the vegetables are tender and the liquid
they give off is evaporated and stir in the pimientos. In the prepared
baking dish arrange in alternate layers the bread, the cheese, and the
vegetable mixture. In a bowl whisk the eggs with the mustard until the
mixture is combined and whisk in the milk, the salt, and the black
pepper. Pour the egg mixture into the baking dish slowly and let the
mixture stand for 30 minutes.
Preheat the oven to 350 degrees F.
In a small bowl combine the bread crumbs and the Parmesan, sprinkle
the pudding evenly with the mixture, and dot it with the remaining 2 tablespoons butter, cut into bits. Bake the pudding in the oven for 45
minutes, or until it is puffed and golden brown. Serves 8.
 

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