Servings: 4
Prep Time: 20 min
Cook Time: 90 min
2 Tablespoons; butter
3/4 cup; diced, fresh fennel bulb
3/4 cup; diced leeks (white and light green parts only)
2 cloves; garlic, thinly sliced
3/4 cup; chardonnay
2 Tablespoons; finely chopped Italian parsley
1 teaspoon; finely chopped fresh thyme
2 eggs
1 cup; milk
2 cups; cream or half and half
1/2 cup; turkey broth
2 boxes; Mrs. Cubbison's croutons
1/2 cup; coarsely grated Swiss cheese
salt and pepper to taste
Preheat oven to 275°F
Sauté leeks and fennel in butter and add garlic. Cook for 5 minutes covered, then 5 minutes uncovered.
Add wine and remove from heat.
Add parsley and thyme. Cool.
In a bowl, whisk 2 eggs. Add milk, cream and turkey broth. Add cooled leek mixture and mix well. Stir in croutons and cheese.
Place mixture in a greased 1 1/2 or 2 quart baking dish. Cover with plastic and refrigerate overnight.
Stir well to make sure of even distribution of croutons and ingredients. Cover with a buttered (buttered side down toward mixture) piece of aluminum foil.
Bake for one hour or until well set.
Remove foil and bake for 30 minutes or until top is browned.
Pudding can be made ahead and refrigerated then heated in a 350 degree oven and browned under a broiler before serving.