- 3 ⅔ cups milk
- 5 eggs, lightly beaten
- 1 teaspoon kosher salt
- ¼ teaspoon Tabasco sauce
- ½ teaspoon freshly grated nutmeg
- 2 tablespoons olive oil
- 2 medium leeks (white and light green part) sliced thin
- 1 ½ cups ricotta cheese
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
- 1 ½ tablespoons finely chopped parsley
- 1 ½ tablespoons finely chopped chives
- 1 teaspoon plus 2 tablespoons unsalted butter, room temperature
- 18 slices two- or three-day-old sliced white or whole wheat bread
- 8 ounces sharp white cheddar cheese, grated
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
548 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 28 grams protein; 191 milligrams cholesterol; 943 milligrams sodium
- Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
- Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.