Bacon and Leek Pudding (Ulster)

This savoury bread pudding is a nice accompaniment for a roast beef dish or a simple weekday sausage meal.

1 lb leeks
4 oz bacon, chopped
3 oz butter
1 Tbsp. fresh thyme leaves
2 Tbsp. dry white wine
7 oz heavy cream
sea salt
black pepper, freshly ground
4 oz brioche, broken into ½" (12 mm) chunks
3 oz Parmesan cheese, grated

Preheat the oven to 400°F (200°C). Grease a 8x6" (20x15 cm) baking dish.

Slice the leeks and wash very carefully in several changes of salted water.

Fry the bacon until crisp and set aside.

Heat half of the butter in the frying pan and gently cook the leeks and thyme until soft.

Add the wine and cook until reduced by half. Add the cream, season with salt and pepper, and reduce again.

Pour into the baking dish and mix in the chopped bacon.

Melt the rest of the butter in another frying pan, add the brioche chunks, and fry until golden.

Sprinkle the bread over the top of the casserole, top with the cheese, and bake for 20-30 minutes.

Makes 4 servings.