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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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