# Skillet Leek & Parmesan Bread Strata

A savory bread pudding in a pan — uses everything you have and hits way above its weight.

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**Timing:**

**0:00 — Prep**
- Tear the stale bread into rough chunks (bite-size-ish)
- Slice the leek into half-moons, wash well
- Grate the parmesan (you'll want most of it)
- Beat the 4 eggs with a big pinch of salt, pepper, and about half the parmesan

**2:00 — Sauté the leek**
- Big knob of butter in a nonstick skillet over **medium heat**
- Toss in the leek, season, cook ~5 min until soft and sweet. Don't rush this part — it's where the flavor comes from.

**7:00 — Crisp the bread**
- Push leeks to one side, add another small knob of butter
- Toss the bread chunks in, let them get golden and crispy on some sides, ~3 min

**10:00 — Combine**
- Spread leeks and bread evenly across the pan
- Pour the egg/parmesan mixture over everything — it should pool around the bread like a puddle
- **Cover**, turn heat to **medium-low**
- Cook ~8 min until the edges set and the top is barely runny

**18:00 — Finish**
- Scatter remaining parmesan on top
- If the top is still wet, flash it under a broiler if you have one — or just leave it, it'll be custardy and lovely

**20:00 — Slide onto plates. Eat.**

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**Why this works:** the stale bread absorbs the egg like a sponge, the leeks go silky-sweet, the parmesan gives it savory depth and crusty edges where it hits the pan. It's basically breakfast-for-dinner energy in the best possible way.

**Optional if you have any of these:** a splash of milk/cream in the eggs, a pinch of nutmeg, a squeeze of lemon at the end, hot sauce, or some herbs (chives/parsley) — all nice but none necessary.