Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Leek and Gruyere Bread Pudding 3.7 (34) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 12 Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside. Ingredients 3 tablespoons unsalted butter, plus more for baking dish 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well 2 garlic cloves, crushed ⅓ cup dry white wine 3 cups heavy cream 2 cups whole milk ½ teaspoon freshly grated nutmeg Pinch of cayenne pepper 2 teaspoons coarse salt ¼ teaspoon freshly ground pepper 5 large eggs plus 2 large egg yolks, lightly beaten 1 loaf day-old brioche (about 1 pound), crusts removed, cut into ¾-inch slices and then halved crosswise 2 cups grated Gruyere cheese 1 cup grated Parmesan cheese Directions Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve. Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes. Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes. Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature. Cook's Notes This recipe can be made a day ahead and refrigerated; reheat before serving. Print