Renowned chef, restaurateur, and cookbook author Hugh Acheson says his family’s favorite holiday side dish is a little unorthodox, but a true crowd pleaser. “It’s a savory bread pudding,” he says. “It’s basically the same idea as a dessert bread pudding.” The quick and easy recipe features butter-steamed leeks folded into a creamy Parmesan and custard base. Crispy sourdough bread cubes are added to the mixture and topped with extra Parm. After a twenty-minute bake to set the custard and melt the cheese, the dish is ready to enjoy.
Acheson notes that this versatile recipe—which is on the menu at his Florida restaurant, Ovide— showcases the natural sweetness of the leeks. “You can serve this with roast beef, turkey, chicken, salmon, or anything really,” he says. “It stands on its own.”
Watch the video below from Atlanta’s Empire State South, one of Acheson’s three restaurants, to see him share a step-by-step tutorial on how to assemble this unique dish.