1. Sauté the Aromatics

In a large skillet over medium heat, warm the olive oil and butter. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Cook the Vegetables

Add the sliced leeks and grated carrots to the skillet. Cook, stirring occasionally, until the vegetables are soft and have reduced in volume, approximately 10-15 minutes. Season with salt and pepper, then remove from heat and set aside to cool slightly.

3. Prepare the Pudding Base

While the vegetables are cooking, place the torn bread pieces in a large bowl and pour the milk over them. Let it soak for about 10 minutes, or until the bread is completely saturated. Mash the bread and milk mixture with a fork to form a rough paste.

4. Combine

Preheat your oven to 350°F (180°C). Lightly grease and flour a 9-inch round baking dish or a loaf pan. In the bowl with the bread mixture, whisk in the eggs one at a time until well combined. Stir in the Parmesan cheese, mozzarella cheese, and baking powder.

5. Assemble and Bake

Fold the cooled vegetable mixture into the bread and egg base until everything is evenly incorporated. Pour the final mixture into the prepared baking dish and spread it out evenly.

6. Bake to Perfection

Bake for 30-40 minutes, or until the pudding is set and the top is golden brown and firm to the touch. A knife inserted into the center should come out clean.

7. Rest and Serve

Let the Budín de Ajo rest for at least 10 minutes before slicing and serving. This allows it to set properly. It can be enjoyed warm or at room temperature.

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Recipes

From the Peruvian Kitchen: A Savory Garlic & Cheese Pudding (Budín de Ajo)

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Shop garlic.
Cook garlic.
Live garlic.