Savory Bacon And Leek Bread Pudding

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 large eggs, lightly beaten
• 1 cup half-and-half
• 1 cup heavy cream
• 2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 6 cups cubed challah (about 1-inch cubes)
• 1 1/4 cups grated gouda cheese, divided
• 1 1/4 cups freshly grated parmesan cheese, divided
• 2 leeks, thinly sliced
• 2 tablespoons butter
• 2 garlic cloves, minced
• 8 slices cooked bacon, crumbled

Recipe

• 1 preheat oven to 350°f whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each gouda and parmesan cheeses.
• 2 remove and discard root ends and dark green tops of leeks. cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
• 3 melt butter in a medium skillet over medium heat. add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. add garlic, and cook, stirring constantly, 1 minute. fold leek mixture and bacon into egg mixture. pour into a lightly greased 11 x 7 inch baking dish. sprinkle with remaining 1/4 cup each gouda and parmesan cheeses.
• 4 bake at 350 for 35 to 40 minutes or until center is set, let stand 5 minutes.