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leek bread pudding
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leek bread pudding

I feel like I have been sitting on this leek bread pudding recipe forever, though it has technically only been six months — the New York Times ran this recipe from Thomas Keller’s Ad Hoc at Home last October, when leeks were decidedly out of season and apparently, I’m really becoming someone who really digs her heels in about these sorts of things. I imagine how much better something will taste in season, how much better it will look, how much more excited I’ll be when I “score” the thing I’ve been longing six months for and say “aargh, fine! I’ll wait.” And wait I did. (Jacob, too, was patient but mostly because he was just a little lump back then.)

Nevertheless, despite my initial grumbling that I was bereft of my favorite spring delights, I’ve been hauling back armloads from the Greenmarket since, literally as much as I can carry and leeks were finally among last week’s haul. (It has also helped that I’ve discovered the glories of Wednesday — glorious uncluttered, overflowing-stands Wednesdays! — shopping. Wednesday, I’m in love.) For this savory take on bread pudding, the leeks are sliced in pretty, pretty coins then cooked slowly in butter until soft and caramelized enough to bring tears to your eyes. I really get carried away with leeks, I know.