About this week’s veggie: This soup has everything you could want for a cold winter’s night; it’s hearty, colourful, and so full of goodness!
Leeks belong to the same family as garlic, onions and shallots; all of which are known for their incredible immune-supporting properties. Including these foods in your daily diet will do wonders for your gut health, as they are all great sources of prebiotic fibre which feeds your good gut bugs and keeps them happy!
Crunchy Bread & Putter Pudding with Leek & Pancetta
About this week’s veggie: This soup has everything you could want for a cold winter’s night; it’s hearty, colourful, and so full of goodness!
Leeks belong to the same family as garlic, onions and shallots; all of which are known for their incredible immune-supporting properties. Including these foods in your daily diet will do wonders for your gut health, as they are all great sources of prebiotic fibre which feeds your good gut bugs and keeps them happy!
Author:
Cailie Ford, Clinical Nutritionist (BHSc)
Ingredients
1
Leek (small, sliced)
85g
pancetta, sliced & chopped
4
eggs
160ml
cow’s milk (or alternative)
Salt
& pepper to taste
340g
sourdough bread (sliced)
85g
cheddar cheese (grated)
2
Tbsp parsley
Directions
Preheat the oven to 175ºC and lightly grease a baking dish.
Heat a pan over high heat. Add the pancetta and cook for about five minutes or until crisped up. Remove from the pan and add the leeks to the same pan. Stir and cook for about ten minutes.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked leeks and pancetta.
Arrange the sliced bread into the prepared baking dish. Pour the egg mixture over top of the bread and top with cheddar cheese. Bake for 30 to 35 minutes or until the tip of a knife inserted in the center of the dish comes out clean.
