Savory Bread Pudding with Leeks and Gruyere

Preheat oven to 350 F.

Cut leeks into 1/2 inch rounds using only white and light green parts and place in a bowl of lukewarm water to remove dirt. Mix several times and let any dirt settle to the bottom. Rinsing in water also helps soften the leeks when sauteing.

Set a skillet on med-high heat. Strain the leeks and add them to the un-oiled pan. Season with salt and pepper, stir for 5 minutes. As leeks begin to soften, lower the heat to med-low.

Stir in the butter and olive oil and cover the pan, stirring every 10 minutes for 20-30 mins, until tender and melting.

Meanwhile, cut the bread into 1-inch cubes and toast on a sheet pan for 20 mins until golden and dry. You may need to mix or turn mid-way so they are evenly browned. Transfer to large bowl.

In a medium bowl whisk 4 eggs. Add milk and half and half. Whisk. Add salt, thyme, chives, nutmeg and white pepper. Whisk.

Add your now tender buttery leeks to the toasted bread and toss well.

Assemble: Grease a 9x 13-inch baking dish and sprinkle the bottom with ½ cup cheese. Spread 1/2 of the leek and bread mixture in the pan and sprinkle with ½ cup more of the cheese. Add the rest of leek mixture to the pan. Mix the custard once more and carefully pour enough of it to cover the bread mixture, gently pressing on the cubes of bread allowing it to soak in. Let sit 10 mins.

Then add the remaining custard, allowing some of the bread cubes to protrude. Sprinkle with the remaining cheese.

Bake in the middle of the oven until nicely puffed and lightly browned about 1 1/2 hours.