- leeks - 1 glass
- Salt and freshly ground black pepper - - To taste
- bread - 6 Cups
- green onions - 2 teaspoons
- thyme leaves - 1/2 teaspoons
- egg - 1 piece
- yolk - 1 piece
- milk or cream - 3 Cups
- Swiss cheese - 1/2 cup
1. Cut the leeks into thick slices. Finely chop the green onions. Grate the cheese. Heat the frying pan over high heat and add the onion. Season with salt and fry until the leek starts to soften, about 5 minutes, then reduce the fire to mid. Stir with oil. Cover and fry, stirring until the leek is very soft, about 20 minutes. Add salt and pepper to taste. 2. Preheat the oven to 175 degrees. While the leek is cooked, place the bread cubes on a baking tray and bake until pale golden, about 15-20 minutes. Put the bread in a large bowl. 3. Add the leeks, spring onions and thyme in a bowl with bread, mix well. In another large bowl, lightly beat the egg and egg yolk, then beat with milk or cream, a pinch of salt, pepper to taste and a pinch of nutmeg. 4. Sprinkle 2 tablespoons of grated cheese in a greased baking dish. Put 1/2 of the bread mixture into a mold and sprinkle another 2 tablespoons of cheese. Lay out the remaining mixture and sprinkle another 1/4 cup of cheese. Pour a sufficient amount of the milk mixture to cover and gently press the bread. Leave for 15 minutes. Add the remaining milk mixture, sprinkle with salt. 5. Bake until the pudding turns brown, about 55-65 minutes. Serve hot or cold, cut into slices.
Servings: 6