Leek Bread Pudding
yield: 1 9x13" pan
3 large leeks, cleaned and sliced 1/2" wide (white and light green parts only)
2 T unsalted butter, plus extra for greasing the dish
12 cups foccacia, cubed
1 teaspoon thyme leaves
1/4 t herbs d'provance
3 large eggs
3 cups whole milk
3 cups heavy cream
pinch of freshly grated nutmeg
salt and pepper to taste
1 cup shredded Emmentaler
Preheat the oven to 350F and butter a 9x13 baking dish.
In a medium saute pan, melt the butter. Add the leeks, thyme, herbs d'provance, and a pinch each of salt and pepper. Saute gently until very tender, about 30 minutes.
In the meantime, toast the bread cubes for about 20 minutes until dry and golden, then let cool. For the custard: in a large bowl, whisk together the eggs, cream, milk and nutmeg.
Lay half of the bread down in the baking dish, top with half of the leeks, and half of the cheese. Top with the remaining bread and leeks, followed by the custard mixture. Press lightly to make sure all of the bread gets some moisture, and then top with the rest of the cheese. Let the pudding stand for 15 minutes then bake for an hour and a half. Allow to cool for 10 minutes before serving.