1large loaf bread with good crust, about 16-20 ounces
1/2stick unsalted butter
1tablespoonwhite miso
4garlic cloves, thinly sliced
1teaspoonsalt
4leeks, cleaned and diced* see above for how to clean leeks
1bunch celery, sliced (about 8 stalks)
1/2cupdry white wine
3eggs
2 1/2cupschicken stock
Instructions
Preheat oven to 350. Cut bread into 1'' cubes. Place on a baking sheet and bake until lightly crispy, about 15 minutes. Set aside and change oven temperature to 375.
See pot options above for recommendations based on what you have and prefer.In a large cast iron, add butter. Once mostly melted, add in in miso and garlic. Stir and break up the miso as much as possible and saute for an additional minute or two, until garlic is light golden.
Add in leeks and celery and saute until just softened and beginning to brown, about 5 minutes.
Add in white wine and continue to saute until the majority of the wine has evaporated.
Remove pot from heat and let cool down for a moment.*If using another dish, this is the time to transfer this to a 9x13'' baking dish.
Add in cubed, toasted bread and stir to combine.
In a medium bowl, whisk the eggs and chicken stock together, then pour over bread and leek mixture and toss to combine.
Cover dish with foil and bake for 25 minutes.* Then turn oven up to 425 and bake an additional 20 minutes, until top is crispy.*If making ahead of time, do this step and then finish baking when ready to serve.