1 brioche loaf
6 bacon strips
1 leek
1 shallot
2 tablespoons extra-virgin olive oil
½ teaspoon salt
2 large eggs
1 cup heavy whipping cream
1 cup whole milk
1½ teaspoons Dijon mustard
1½ teaspoons chopped thyme
2 teaspoons salt
½ teaspoon black pepper
¼ cup grated cheddar cheese
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
Cut the bread lengthwise into 1”-thick slices. Cut each slice lengthwise into 1”-wide strips. Cut the strips into 1” cubes. You should have about 4 cups of bread cubes. Spread the cubes in a single layer on the June Pan.
1 brioche loaf
bread knife
chopping board
June Pan
Place the brioche cubes on the middle shelf of the June Oven. June will notify you when the brioche cubes are ready. Remove the toasted cubes from the June Oven. If you only have one June Pan, transfer the cubes to a bowl to cool as you prepare the other ingredients. Otherwise, cool them on the June Pan.
Carefully lay the bacon strips in a single layer on the June Pan. It’s okay if the June Pan is still hot. If necessary, adjust cooking preferences using the button below. Recommended settings are pre-populated.
6 bacon strips
Place the bacon on the middle shelf of the June Oven. June will notify you when the bacon is ready. If desired, follow instructions on your June Oven to continue cooking. Remove the cooked bacon from the June Oven and set it aside.
While the bacon is cooking, trim the root end and dark green top of the leek and discard along with any wilted outer leaves. Cut the leek in half lengthwise and place the halves flat-side down on the chopping board.
1 leek
knife
Slice the leek halves into ¼”-wide half moons. Fill a large bowl with cold water and add the sliced leeks. With your fingers, swish the leeks in the water for 1 minute to remove sand. Remove the leeks with a slotted spoon or drain in a strainer. You should have about 1 cup.
2 large bowls
slotted spoon
Trim off both ends of the shallot. Peel off the skin and discard, then lay the shallot flattest-side down on a chopping board and slice crosswise into ¼”-wide rings.
1 shallot
Set a cast iron skillet over low heat and add the oil. When the skillet is warm, add the leeks, shallots and salt and cook, stirring often, until they are softened but not browned, 4-6 minutes. Turn off the heat and leave the leeks and shallots in the skillet.
2 tablespoons extra-virgin olive oil
cast iron skillet
wooden spoon
measuring spoons
sliced leeks
sliced shallot
2 teaspoons salt
Chop the cooked bacon into ½” pieces and add to the skillet along with the toasted brioche cubes.
toasted brioche cubes
chopped cooked bacon
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
In a large bowl, combine the eggs, cream, milk, Dijon, thyme, salt, pepper and cheese. Whisk until evenly combined.
whisk
1 cup heavy whipping cream
1 cup whole milk
1½ teaspoons Dijon mustard
1½ teaspoons chopped thyme
½ teaspoon black pepper
¼ cup grated cheddar cheese
2 large eggs
measuring cups
liquid measuring cup
2 teaspoons salt
Pour the custard into the skillet with the other ingredients and stir gently until the brioche cubes are evenly coated. Allow to soak for 15 minutes.
Transfer the skillet to the middle shelf of the June Oven. Bake 35 minutes, until the custard is puffed and the top is golden brown. June will notify you when the bread pudding is ready.
Remove the bread pudding from the June Oven. Allow to cool at least 5 minutes. Serve warm.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
[[ errorMessage ]]