About this recipe:Leeks and celery moisten and lighten this traditional English dish.
15g (½ oz) unsalted butter, plus extra for greasing
1 large leek, trimmed and roughly chopped
2-3 celery sticks, trimmed and roughly chopped
1 glass dry white wine
1 small loaf wholemeal or walnut bread, crusts removed, cut into cubes
600ml (1 pint) semi-skimmed milk
Salt and black pepper
2 spring onions, finely chopped
140g (5oz) mature Cheddar cheese, grated
2 tablespoons Parmesan cheese, finely grated
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the oven to 200°C (400°F, gas mark 6). Melt the butter in a large saucepan and add the leek and celery. Stir for 1 minute, then cover and cook over a medium heat for 3-4 minutes. Uncover, add the wine and bubble until half the liquid has evaporated.
Meanwhile, put the bread cubes in a greased ovenproof dish. Put the eggs in a jug, add the milk and beat. Add salt and pepper to taste. Pour the mixture over the bread cubes and sprinkle with the leek and celery mixture. Top with the spring onions and cheeses.
Cook in the oven for about 35 minutes or until just set, golden and risen. Serve at once with a crisp green salad.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Just made this for my supper, and I reckon I'll be coming back to it! My bread always goes stale before I can eat it all, so this'll come in handy. Very quick and the wine's a nice touch. - 23 Sep 2012