4-6 cups challah or brioche bread, cut into 1/2 inch squares
1 cup cream
2 cups whole milk
Nutmeg, Salt and Pepper to taste
1 Tbsp fresh thyme
1 Tbsp chopped chives
1 cup grated parmesan or other tangy cheese
Preheat over to 350. Cut a sheet of parchment paper about the size of your skillet.
Warm up your saute pan (use a bit of olive oil if you'd like) and add leeks. Saute until they start to soften and throw off some liquid, stirring for about 5 minutes. Add butter and top with a lid, leaving a small space askew so steam can escape. Lower heat and continue to saute for about 20 minutes, or until fully cooked down.
Toast your bread cubes on a baking sheet for about 20 minutes, stirring 1/2 way through. It is important to toast the bread, as this will make a difference in how it bakes later.
Combine the leeks and croutons.
In a bowl, combine eggs, milk, herbs, nutmeg, salt and pepper to taste. Grease a large baking pan or glass casserole dish and sprinkle 1/4 cup of cheese on bottom. Add about 1/2 leek and crouton mixture, then a layer of 1/4 cheese, then rest of leeks/croutons, and top with last of cheese.
Add 2 cups of milk mixture and press croutons into it, to soak. Let entire pan rest for 20 minutes, then pour rest of milk mixture over all.
Bake 1 hour or until firm.
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