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Gallery Bread Pudding with Ham, Leeks, and Cheese Credit: John Kernick Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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)

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.

Gallery Bread Pudding with Ham, Leeks, and Cheese Credit: John Kernick

Recipe Summary Servings: 8

Bread Pudding with Ham, Leeks, and Cheese      Credit: John Kernick

Bread Pudding with Ham, Leeks, and Cheese

Credit: John Kernick

Bread Pudding with Ham, Leeks, and Cheese

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

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

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.

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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All Reviews for Bread Pudding with Ham, Leeks, and Cheese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bread Pudding with Ham, Leeks, and Cheese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest