Bread Pudding with Ham, Leeks, and Cheese

Name: Bread Pudding with Ham, Leeks, and Cheese
Ingredients: 2 tablespoons unsalted butter, plus more for the dish; 1 bunch leeks (4 to 6), white and pale-green parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups); 1 teaspoon coarse salt, plus more for seasoning; 1/4 teaspoon freshly ground pepper, plus more for seasoning; 8 large eggs; 1 quart milk; 8 slices challah or brioche (1/2 inch thick); 6 ounces thinly sliced ham; 2 tablespoons thyme leaves; 1 cup grated Gruyere cheese (4 ounces); 1 cup grated fontina cheese (4 ounces)

11 ingredients

11 steps

Ingredients

2 tablespoons unsalted butter, plus more for the dish
1 bunch leeks (4 to 6), white and pale-green parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyere cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)

Directions

1

Preheat the oven to 325F.
2

Butter a 9 x 13-inch casserole dish.
3

Heat the butter in a medium skillet over medium heat.
4

Cook the leeks, covered, until softened, about 5 minutes.
5

Season with salt and pepper, and transfer to a small bowl.
6

Whisk together the eggs and milk.
7

Whisk in the salt and pepper.
8

Set the batter aside.
9

Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish.
10

Pour the batter over the top; press gently so the bread absorbs the liquid.
11

Bake until puffed and golden brown (tent with foil if the edges brown too much before the center is set), about 1 hour.