Bread Pudding with Ham, Leeks, and Cheese

• 2 tablespoons unsalted butter, plus more for the dish
• 1 bunch leeks (4 to 6), white and pale-green parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
• 1 teaspoon coarse salt, plus more for seasoning
• 1/4 teaspoon freshly ground pepper, plus more for seasoning
• 8 large eggs
• 1 quart milk
• 8 slices challah or brioche (1/2 inch thick)
• 6 ounces thinly sliced ham
• 2 tablespoons thyme leaves
• 1 cup grated Gruyere cheese (4 ounces)
• 1 cup grated fontina cheese (4 ounces)

1. Preheat the oven to 325F.
2. Butter a 9 x 13-inch casserole dish.
3. Heat the butter in a medium skillet over medium heat.
4. Cook the leeks, covered, until softened, about 5 minutes.
5. Season with salt and pepper, and transfer to a small bowl.
6. Whisk together the eggs and milk.
7. Whisk in the salt and pepper.
8. Set the batter aside.
9. Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish.
10. Pour the batter over the top; press gently so the bread absorbs the liquid.
11. Bake until puffed and golden brown (tent with foil if the edges brown too much before the center is set), about 1 hour.

unsalted butter, leeks, coarse salt, freshly ground pepper, eggs, milk, ham, thyme, gruyere cheese, fontina cheese

Taken from www.epicurious.com/recipes/food/views/bread-pudding-with-ham-leeks-and-cheese-393347 (may not work)