Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Bread Pudding with Ham, Leeks, and Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 8 Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor—and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots. Ingredients 2 tablespoons unsalted butter, plus more for dish 1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into ¼-inch-thick half-moons, and rinsed well (about 3 heaping cups) 1 teaspoon coarse salt, plus more for seasoning ¼ teaspoon freshly ground pepper, plus more for seasoning 8 large eggs 1 quart milk 8 slices challah or brioche (½ 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 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. Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside. 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. 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. Rate it Print