Leek bread pudding

Leek Bread Pudding
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Yield: 12 servings

8 cups cubed challah (1/2-inch
cubes)
1 1/2 cups half-and-half
1 1/2 cups low-sodium chicken
broth
3 eggs
1 cup grated Swiss cheese
2 tablespoons fresh sage (7-8
leaves), sliced into thin
strips
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
4 tablespoons unsalted butter
6 leeks, trimmed, cleaned, and
sliced (about 4 cups)
Procedure:
The day before baking, spread cubes in single layer on baking sheet. Set bread out, uncovered, at least 24 hours so all its moisture evaporates. Do not oven-dry.
Preheat oven to 400 degrees. Spray 12-cup muffin pan with nonstick spray.
Place stale bread in large bowl. In another bowl, whisk together half-and-half, broth and eggs. Stir in cheese, sage, salt and pepper. Pour egg mixture over bread; toss gently with your hands. Set aside.
Melt butter in large sauté pan over medium-high heat. Add leeks and sauté until soft, about 5 minutes, stirring often. Transfer leeks to bread mixture and toss gently.
Fill each muffin cup with enough bread mixture so it mounds on top (a measuring cup makes a great scoop). Bake until set and lightly brown, 30-35 minutes. Serve immediately.
Source: Cooks With Wine cooking class