Panade
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6tablespoons butter
- 2leeks, white parts only, finely chopped (about 1½ cups)
- 6cups whole milk
- Salt
- 4-6 slices day-old country bread, each 1 inch thick
- 1small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices
- 1bunch black kale or Swiss chard, center stems removed
- 1head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices
- ½ pound fontina cheese, thinly sliced
- Heavy cream, optional
Preparation
- Step 1
Preheat oven to 375 degrees. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the leeks and sauté until softened, about 5 minutes. Add the milk, the remaining 4 tablespoons butter and 2 teaspoons salt. Bring to a boil and then remove from the heat.
- Step 2
Cover the bottom of a heavy, ovenproof 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with 2 or 3 slices of bread and then with the kale. Arrange the cauliflower slices over the kale. Press down on the ingredients to compact them if they don’t quite fit into the pot.
- Step 3
Pour the remaining milk mixture over the top. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with a lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Return to the oven uncovered and bake until the liquid is absorbed and reduced and the cheese has melted and browned, 30 to 40 minutes. (When the panade has cooled, it should appear dry.) Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour ¼ cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375.
Private Notes
Cooking Notes
This dish is a showstopper! It is easy to put together and is a delicious blend of vegetables with really not that much bread (used Udi's Gluten free). This is a great addition to a buffet. Highly recommend it!
as the recipe states, center stems of kale or chard are to be removed. then, slice the leaves into fine ribbons, chiffonade(?) about 1/2 to 1 inch wide before adding them to the pot raw and uncooked. finally, the bunch should only weight about 8 oz to 16 oz (1/2 to 1 pound) before removing center stems..
I used some leftover homemade sourdough for this. I’m always looking for ways to use leftover bread, so I really wanted to like it, but the result was lackluster. The components didn’t seem to have much to do with each other, and result was dry despite all the milk. I whipped up a cream sauce in response — the effect was like a savory version bread pudding with crème anglaise. Slightly diverting, but I wouldn’t make it again. (Maybe better with ricotta layered inside.)
I've met a Chef in North Carolina who has hit on the idea of a more sophisticated take on B&B savoury pudding ..she uses Blue cheese! Its sensational & she makes sure there's enough 'sauce' for serving on plate ..its topped with fried onions (can be purchased in Chinese/Asian stores if you're too pressed for time ..OR too lazy like me!) I don't have the recipe but this seems not too hard to bring off without exact directions..I'm willing !
So the kale goes in raw? My bunch of Kale looks like is't gonna fill the whole pot.
as the recipe states, center stems of kale or chard are to be removed. then, slice the leaves into fine ribbons, chiffonade(?) about 1/2 to 1 inch wide before adding them to the pot raw and uncooked. finally, the bunch should only weight about 8 oz to 16 oz (1/2 to 1 pound) before removing center stems..
This dish is a showstopper! It is easy to put together and is a delicious blend of vegetables with really not that much bread (used Udi's Gluten free). This is a great addition to a buffet. Highly recommend it!
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