New This Month

Bread Pudding with Ham, Leeks, and Cheese

Using both Gruyere and fontina gives this savory dish complex flavor -- and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.

  • Servings: 8

Photography: John Kernick

Source: Martha Stewart Living, April 2004

Ingredients

  • 2 tablespoons unsalted butter, plus more for dish
  • 1 bunch leeks (4 to 6), white and palegreen 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 oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.

  2. Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.

  3. Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.

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

Cook's Notes

The night before, cook the leeks, grate the cheeses, and assemble the bread pudding. Bake it in the morning. If you use only Gruyere, just double the amount.

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