Bread Pudding with Ham, Leeks, and Cheese

Martha Stewart Living

Makes 6-8 servings

    2 tablespoons unsalt butter +M4 dish                           
    4-6 white & pale green part of leeks cut 1/4-in thick (3 c)    
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    8 eggs                                                         
    1 quart milk                                                   
    8 slices brioche or challah (1/2-in thick)                     
    6 ounces thin slice ham                                        
    2 tablespoons thyme                                            
    1 cup grated gruyére cheese (4 oz)                             
    1 cup grated fontina cheese (4 oz)                             

Using both Gruyere and fontina gives this savory dish complex flavor-and they melt beautifully. If you use only Gruyere, just double the amount. You can assemble most of this dish up to one day ahead and refrigerate, covered; then add the batter, and bake.

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.