Savory Leek Bread Pudding

Ingredients

1 cup cup leeks in 1/2-inch thick slices, white and light green parts only, cleaned and rinsed

2 tablespoons unsalted butter

6 cups cups bread 1-inch-cubed crustless brioche or Pullman loaf

2 teaspoons teaspoons chives finely chopped

1/2 teaspoon teaspoon thyme leaves fresh

1 large large egg

1 large large egg yolk

3 cups cups milk whole milk, heavy cream or half-and-half or a combination thereof

1/2 cup cup cheese shredded Comté, Emmanthaler or Swiss cheese

Equipment

Large bowl

Colander

Kitchen towel

Medium sauté pan

Baking sheet

Large bowl

Whisk

9-by-5-inch loaf pan

Directions

Swish your leeks in a large bowl of cold water to loosen any sand or dirt; it will fall to the bottom. Scoop out and drain in a colander, then spread on a kitchen towel to pat off excess water.

Place a medium sauté pan over medium-high heat and add leeks to the pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Adjust salt and pepper to taste.

Heat oven to 350°F. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 minutes (my already-stale brioche took less time to brown), flipping the bread about halfway through. Transfer to a large bowl, leaving the oven on.

Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the egg and egg yolks, then whisk in milk or cream, 1/2 teaspoon salt, many grinds of black pepper and a few gratings of fresh nutmeg.

Sprinkle 2 tablespoons shredded cheese in bottom of a buttered 9-by-5-inch loaf pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 2 tablespoons cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with additional salt. Bake until pudding is set and top is brown and bubbling, about 55 to 65 minutes. Serve hot or cold.