Bread Pudding with Ham, Leeks, and Cheese

Name: Bread Pudding with Ham, Leeks, and Cheese
Yield: serves 6 to 8
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 Gruyère cheese (4 ounces); 1 cup grated fontina cheese (4 ounces)

January 26, 2012

Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.

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