Roast, Bone Marrow Bread Pudding Recipe

Preheat your oven to 350°F (175°C).

In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onion and sliced leeks. Sauté until they are soft and translucent, about 8-10 minutes.

Remove the skillet from heat and let the onion and leeks cool down slightly.

In a large mixing bowl, combine the cubed bread, sautéed leeks and onions, and bone marrow.

In another bowl, whisk together the eggs, heavy cream, harissa paste, salt, and black pepper.

Pour the egg mixture over the bread mixture and stir gently to combine. Ensure that all bread cubes are saturated with the egg mixture.

Transfer the mixture into a greased baking dish, spreading it out evenly.

Bake in the preheated oven for about 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.

Once done, remove from the oven and let it cool for about 10 minutes before serving.