Leek Bread Pudding

adapted from Ad Hoc at Home by Thomas Keller
by Anne Halsted

serves 12

2 cups leeks, (2 large) white and green parts only cleaned,
   rinsed and cut into 1/2-inch slices
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
10 cups 1-inch cubes of brioche or Pullman loaf (not the end slice)
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
2 cups whole milk
3 cups heavy cream
freshly grated nutmeg to taste
1 cup shredded Comte or Emmehtaler cheese

Preheat oven to 350 degrees.

Place a medium saute pan over medium high heat, drain leeks and add to pan. Season with salt and saute until leeks begin to soften, about 5 minutes (add water if leeks stick), then reduce heat to medium low. Stir in butterand season with salt and pepper to taste Coverand cook, stirring occasionally, until leeks are very soft, about 20 minutes.

Meanwhile, spread bread cubes on a baking sheet and bake until dry and pale gold, about 10 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on. Add leeks, chives and thyme to the bowl ofbread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch or more of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9 by 13-inch baking pan. Spread halfof the bread mixture in pan, and sprinkle with another 1/4 cup of cheese. Spread remaining bread mixture inpan, and sprinkle with another 1/4 cup cheese. Pour in enough milk and egg mixture to cover bread, and gently press on bread so milk soaks in. Let soak for 15 minutes. Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining 1/4 cup cheese. Bake until pudding is setand top is brown and bubbling, about 1 1/2 hours. Serve hot.

This is asfar as it gets from a low-calorie dish, but it is worth each calorie.