Savory Bacon and Leek Bread Pudding

vegetable casserole

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.