Cheese and Leek Bread Pudding with Cranks
An easy vegetarian savoury pudding flavoured with leeks and cheese which is just as good (if not better) than its sweet counterpart. A good winter warmer, this quick comforting and filling cheese and leek bread pudding is not only delicious but wholesome too.
Cranks and I go back a long way. The Dartington Cider Press branch, now Cranks Kitchen, opened many years ago, when I was at school. It was a very exciting prospect for an ever hungry bunch of teenagers and it was only a couple of hundred yards down the hill. We couldn’t afford much, but I do remember wolfing down a fair number of cheese baps and date slices. I’ve been a frequent visitor ever since.
When I was invited to attend a new product launch event there a few week ago, I was not going to say no.
A Trip to Cranks at Dartington
Cranks was a hippy vegetarian wholefood cafe that first opened its doors in Carnaby Street in 1961. It’s been weathering the storms of foodie fashion ever since. It’s done this by staying true to the concept of its founder, David Canter. In other words, delicious food that is good for both body and soul.
Cranks Kitchen is now the sole restaurant and it still cooks slow food using locally sourced ingredients wherever possible. Much of the same food that was available to me back in the 1970s is still on the menu now.
Richard Corrigan
Latterly, Richard Corrigan has teamed up with Cranks’ bakery to create some new slow rise breads. As well as Carry on Carrot and Breaditerranean, there is one which particularly resonates with me: Hippity Hoppity is a cheese and potato bread inspired by the famous Cranks’ homity pie. I’ve been eating and enjoying homity pie for more years than I care to remember.
I was lucky enough to sit with Richard Corrigan and be entertained by his Irish wit and free flowing conversation throughout our meal. It was his suggestion to share a platter of food from the menu rather than each ordering our own individual meal. This was a great idea that immediately appealed to me, as I too like to try a little bit of everything.
Cranks Kitchen Feast
The staff coped with good will and grace to our unusual request and a large plate full of savoury bites and colourful salads soon appeared. Quite what we had has rather faded from memory now, but it was all very tasty. I know we had some homity pie, I’m not likely to forget that and I also know we had some of this savoury cheese and leek bread pudding.
The restaurant was packed with happy diners, mostly regular customers invited for the launch, which seems a particularly gracious way of saying thank you. The staff were cheerful and helpful, the food was excellent and we were all given a rather large goodie bag on arrival.
The festive atmosphere was supported by a generous number of balloons. And there was cake. Cake always puts a smile on people’s faces and it certainly did on ours. Not a crumb remained by the time we left the table.
The goodie bag contained a loaf of Cranks wholemeal, which incidentally is one of the nicest wholemeal loaves I’ve ever had. Also included were a Hippity Hoppity loaf, a couple of bags of dried beans and excitingly, a new edition of Cranks Recipe Book by David Canter, first published in 1982.
Savoury Cheese and Leek Bread Pudding
I was so excited by the new Cranks recipe for savoury cheese and leek bread pudding, that I made my take on it for supper the very next day. We were both rather hungry and I didn’t have time for pictures, so what you can see at the top of this post are the leftovers. These didn’t stay leftover for long; the pudding was almost as delicious cold as it was hot. We ate ours with purple sprouting broccoli – highly recommended.
For a slightly different take on a bread pudding, why not try my courgette strata? It’s really good and I make it a lot during the courgette season.
Vegan Bread Pudding
If you’d like to turn this dish into a vegan cheese and leek bread pudding, just follow the batter part of my recipe for vegan savoury bread pudding. It works really well.
More Nostalgic Trips Down Cranks Memory Lane
- Apricot buns flavoured with vanilla
- Aubergine dip and The Cranks Bible
- Cranking up the memories for National Vegetarian Week
- Healthier brownies with cashew nut butter
- Lentil nut roast with Brazil nuts, sage & onion stuffing and red wine gravy
- Tofu scramble and a vegan cookery workshop
Keep in Touch
Thanks for visiting Tin and Thyme. IIf you make this savoury cheese bread pudding, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Cheese and Leek Bread Pudding. PIN IT.
Cheese and Leek Bread Pudding – The Recipe
Savoury Cheese and Leek Bread Pudding
Ingredients
- 2 medium leeks sliced
- 400 g wholemeal bread (14oz) sliced and cut into triangles (I used Cranks wholemeal loaf)
- 150 g cheddar cheese (5oz) grated
- 40 g salted butter (1.5oz)
- 600 ml milk (1 pint)
- 3 medium eggs
- freshly ground black pepper
- ½ tsp sea salt (I omitted this as I figured the cheese and butter were quite salty enough).
Instructions
- Grease a 1.5 litre baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about five minutes, until softened.2 medium leeks, 40 g salted butter
- Put a layer of bread in the base of the baking dish. Scatter half the leeks on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks.400 g wholemeal bread, 150 g cheddar cheese
- Beat the milk and eggs together and season to taste. Pour evenly over the bread, then sprinkle with the remaining cheese. Leave to stand for 20 to 30 minutes.600 ml milk, 3 medium eggs, freshly ground black pepper, ½ tsp sea salt
- Preheat the oven to 190°C / 170°C fan / 375°F / gas mark 5. Bake the pudding for 30 to 35 minutes, until puffed-up and golden brown.
Notes
Nutrition Estimate
Sharing
As we were given a paper recipe card to take away, I’m entering this savoury cheese and leek bread pudding into Recipe Clippings over at FarmersgirlKitchen
Likewise it goes to Jac’s Bookmarked Recipes over at Tinned Tomatoes.
As this is a fairly frugal meal, using up bits of old bread, I’m sending this to Credit Crunch Munch with Michelle over at Utterly Scrummy Food for Families.
Having eaten savoury b/b pudding in the Cumberland Inn at Alston, I have tried making the recipe they use and also this one at home. On each occasion I am disappointed that despite using extra cheese, the result is always too bland to justify the effort. Although trying longer durations to give the bread time to absorb the liquid, that disappoints too.
Any advice will be welcome.
Oh that’s a shame Leslie. Cheese and leek pudding is such a useful way to use up stale bread as well as leeks. The trouble with flavour is that we all taste things differently. The most obvious advice is to add more salt and pepper or try using an extra strong or vintage cheddar cheese. The quality of the bread will make a difference too. But you could also try adding a teaspoon or two of hot English mustard. Smoked paprika is another one that could work. And then there’s garlic – try a couple of cloves of finely grated garlic. Hope that helps.
What a treat to go to Cranks and have a tasting platter. I still use my Cranks recipe book, my Mum bought it for me a very long time ago. I love the savoury take on a bread pudding, down on my list to make at the end of summer, thanks Choclette 🙂
Haha, quite right. It’s not really a summer recipe. But it’s a great one for autumn. Love all of my Cranks books, especially the one which has one of my recipes 😀
I do like a savoury bread pudding, Well actually I like anything bread 😉
Spoken like a true baker’s daughter. Savoury bread pudding is delicious though.
I loved Cranks in Carnaby Street and used to eat there lunchtime when I worked in London in the late 70s! I still love my Cranks recipe books and would love to get a copy of the new book!!
Yes, the 70s indeed! I never got to go to the Carnaby Street one, which was the original of course. Do you know something I don’t? Because as far as I know Cranks has folded and not likely to be producing new books.
Sounds wonderful! I love everything about this bread pudding, thank you!
Maybe keep it for cooler weather Christina. But thank you, it is a lovely recipe.
I love your idea of a savoury bread and butter pudding, I’ve a more savoury palette so this is right up my street.
It’s not really summer food, but it’s fab in winter. I do a stove top one with courgettes in the summer.
This sounds delicious – I do miss cranks!
I miss it dreadfully. It’s been in my life since I was at school. Mind you, it wasn’t really its proper self in the last few years anyway.
I love a savoury bread and butter pudding, such a great combination. This one is going to be made soon!
It’s just perfect winter comfort food. Next time I get leeks, I think I shall be making it too.
I’ve never had a savoury bread pudding but now I’m wondering if my Lactofree cheese would work in this, it sounds absolutely delicious! 🙂
I don’t see why it wouldn’t work Lisa. Go for it.
I remember my mum using the Cranks cookbook, seem to remember liking her dishes! This sounds very tasty. Was there a Cranks in Bath do you know? Used to eat somewhere there with my Dad that I thought was Cranks.
No, I’m a bit hazy about any of them except the Dartington one Lucy as that was the only one I ever went into. Bath is the sort of place that might have had one though.
I am sure there was one near to Conduit street too – the West side of Regent street. Maybe not.
So sad how ever increasing rents make all these places close down and be replaced by bland chains.
Yes indeed Helen, high rates are also one of the reasons there are so few independent shops and cafes in our high streets these days – very sad.
Ah, Cranks, Loved the one in Covent Garden, but equally the one in the Devon.I’ve had many a lunch there too when it was the cider press. My best friends moved to Exeter in the early 90’s so I spent lots of time there. Beautiful homity loaf. Gosh what with Becca’s Homity pie bites and this loaf now I am going to be indulging my love of all things homity for weeks. Great post.
Thanks Anita. Cranks is still at the Cider Press, so you shouldn’t see too many changes on your next visit. Homity pie is one of my favourite comfort dishes and it’s really time I made one again.
I love Cranks but haven’t been in so long! There used to be one in Carnaby Street but I don’t think it’s there any more. The savour bread and butter pudding looks lovely (what’s left of it!) and is such a good idea… I’m gonna make it!
Dom the one in Carnaby Street closed a very long time ago. This one at Dartington is the only one left – do keep up 😉
Oh how wonderful it would be to go back there again! Maybe at the next DHS reunion? Had no idea it was still there…amazed to see a photo of cake, which had quit a pallid complexion. Not WHITE flour surely?! That would never have happened in the old days!
It’s been a long time since we were all there together Jenny – as you say, we should try and make an effort for the next reunion. Good point about the cake, shows what a good time I was having as that point rather slipped my notice 😉
I got introduced to cranks by my Inlaws who are huge fans. Yum.
Ah, so glad you know about Cranks Bintu – always worth a visit if in the vicinity.
I LOVE Cranks and still have a battered paperback book from the 1970’s! I am also a BIG fan of savoury bread puddings and this one will be added to my list! Karen
It’s very heartening to hear how so many have good memories of Cranks Karen – long may it continue 🙂 I’d forgotten about savoury bread puddings until I had this a few weeks ago, but i used to make quite a few of them.
I’ve never heard of Cranks (being Canadian and all) but it sounds like a super place. Gorgeous recipe too!
Cranks was big in the 70s Elizabeth, but their cookbooks are all still available and well worth having.
That’s a fine piece of proper food and just the sort of food I’d expect and enjoy at a Cranks. You’ve made me very nostalgic. I can’t remember the original Cranks in Carnaby Street but I have many fond memories of the place after they moved around the corner into Marshall Street (at about the time Sgt Pepper was released unless my memories of the sixties are less than reliable and they almost certainly are). To be honest, there were a few times when the food was just a little bit too worthy and, let’s face it, heavy as a heavy thing but that certainly didn’t stop me loving the place. I also hung out in the Dartington Cranks for a week or two when I had some sort of vague business with the college back in the 90s and I’ve always remembered that place with affection too. I had no idea it was still there.
Gosh Beatles mania Phil, what an exciting time to be in London and hanging out in hippy cafes. It seems many think that Cranks has disappeared entirely but the Dartington branch is always very busy. Dartington is a very lovely little pocket of the world. Sadly the college is no longer there, it decamped to Falmouth.
I love a savoury bread pudding, this looks like a really tasty and frugal dish. Thanks for joining me for #Recipe Clippings.
Thanks Janice. It reminded me at just how good savoury bread puddings can be.
This looks lovely! I’m a big fan of the savoury bread pudding. Yum.
Simple comfort food Helen – hard to beat 🙂
Your post brings back memories of visits to the Cider Press as a teen with my parents, I used to love all the food and remember lovely baps filled with cress, then we’d buy some pottery and some cider and I even went there with my now hubby. Then there was the branch in London too which from memory was on Sloane Street but I could be totally wrong. I have cherished my Cranks Books and cooked so many different things from them over the years. Remember hubby made a lovely Homity Pie from one of them once. Thanks for this fab recipe, a great entry to #CreditCrunchMunch:-)
Ah, it’s good to hear you have fond memories of the Cider Press Camilla. The baps filled with cress were the cheese baps I mentioned. Sadly, I never made it to any of the London branches.
This looks amazing! It’s definitely got my stomach rumbling! x
It’s very simple Emma, but really quite delicious.
I’ve never heard of Cranks but if I’m ever in London I’ll be sure to check it out. I am such a cheese addict too, I love the idea of using it in a bread pudding!
Ah, you’ll have to come to Devon to try Cranks out Lindsay, I’m not sure when the London branches closed, but they are no more.
Oh that bread pudding sounds incredible. I’m working on a savoury bread pudding recipe myself after loving the hot cross bun dish I made last week.. Yum.
Ah, I look forward to seeing what you come up with. Do let me know. I used to make one quite regularly, but had completely forgotten until I had this at Cranks.
You’ve just reminded me of lunches spent in Cranks in Carnaby Street. I loved that restaurant and as a student it was one of the affordable places in the west end of London. I thought it had gone for good, I’m so pleased that at least on branch still exists. The Savoury bread pudding looks delicious too. I’m quite jealous of a lunch spent with Richard Corrigan, I bet that was fun. GG
And I’m quite envious of you going to the original Cranks GG – a veritable piece of history 😉 Richard was great fun. He’s really into gardening these days, so we talked a lot about the best way to grow veg.
I was very fond of cranks in covent garden in london and wasn’t sure if any of their restaurants survived so am pleased to hear there is still one going. I also have a couple of cranks cookbooks – I really love the 1970s one. The bread and butter pudding sounds great – I was just thinking about one today with the odd pieces of bread we have about and this looks delicious.
Dartington is the only Cranks I’ve ever been into Johanna, but I hadn’t realised until now that it is the only one left. I used to make something similar to this, but had completely forgotten about it until we had it Cranks the other week. Very glad to have rediscovered such a gem.