Leek and Gruyere Bread Pudding

marthastewart.com

Sonya Terjanian

3 tablespoons unsalted butter, plus more for baking dish

1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well

2 garlic cloves, crushed

⅓ cup dry white wine

3 cups heavy cream

2 cups whole milk

½ teaspoon freshly grated nutmeg

Pinch of cayenne pepper

2 teaspoons coarse salt

¼ teaspoon freshly ground pepper

5 large eggs plus 2 large egg yolks, lightly beaten

1 loaf day-old brioche (about 1 pound), crusts removed, cut into ¾-inch slices and then halved crosswise

2 cups grated Gruyere cheese

1 cup grated Parmesan cheese

Directions at marthastewart.com

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