Leek and Gruyère Bread Pudding

This recipe can be prepared and baked a day ahead, then cooled and refrigerated; reheat before serving.

ingredients

3 tbl unsalted butter, plus more for baking dish
4 leeks, white and pale-green parts only, thinly sliced crosswise into half-moons, washed well
2 garlic cloves, crushed
1/3 cup dry white wine
3 cups heavy cream
2 cups milk
1/2 tsp freshly grated nutmeg
pinch of cayenne pepper
2 tsp coarse salt
1/4 tsp freshly ground black pepper
5 large whole eggs + 2 large egg yolks, lightly beaten
1 loaf day-old brioche (about 1 lb) crust removed, cut into 3/4" thick slices, then halved crosswise
2 cups f=grated Gruyère cheese
1 cup grated Parmesan cheese

1
Preheat oven to 350°. Butter a 10" round baking dish. Melt butter in a medium saucepan over medium heat. Cook leeks and garlic, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half the leek mixture to a bowl; reserve.
2
Whisk cream, milk, nutmeg, cayenne, salt, and black pepper into leek mixture in pan; bring to a simmer. Put eggs and yolks in a medium bowl; whisk in 1/2 cup hot cream mixture; pour mixture into pan. Cook,whisking, until thickened, 4-5 minutes.
3
Arrange 8-9 pieces of bread in a single layer in prepared dish. Pour 2 cups egg mixture over bread. Sprinkle half the reserved leek mixture and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top; add remaining egg mixture. Sprinkle with remaining leek mixture and cheeses, Let stand 10 minutes.
4
Tent dish with foil; place in a small roasting pan. Add enough hot water to the pan to reach halfway up dish. Bake until golden brown and set, about 55 minutes. Remove foil; bake until deep golden brown, about 20 minutes. Serve warm or at room temperature.

Source: Terice Clark