Leek and Artichoke Bread Pudding

Name: Leek and Artichoke Bread Pudding
Prep time: 45 min
Cook time: 1 h 35 min
Yield: 8
Ingredients: 8 cups (1-inch-diced) day-old bakery white bread, crusts removed; 3 ounces thinly sliced pancetta; 6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks); 3 tablespoons unsalted butter; 1/2 cup dry white wine, such as Pinot Grigio; Kosher salt and freshly ground black pepper; 1 (9-ounce) package frozen artichoke hearts, defrosted; 3 tablespoons minced fresh chives; 2 teaspoons minced fresh tarragon leaves; 4 extra-large eggs; 2 cups heavy cream; 1 cup good chicken stock, preferably homemade; 1/4 teaspoon ground nutmeg; 2 cups grated Emmentaler Swiss cheese (8 ounces)

Leek and Artichoke Bread Pudding was pinched from <a href="http://www.foodnetwork.com/recipes/ina-garten/leek-and-artichoke-bread-pudding.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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8 cups (1-inch-diced) day-old bakery white bread, crusts removed

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3 ounces thinly sliced pancetta

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6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)

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3 tablespoons unsalted butter

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1/2 cup dry white wine, such as Pinot Grigio

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Kosher salt and freshly ground black pepper

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1 (9-ounce) package frozen artichoke hearts, defrosted

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3 tablespoons minced fresh chives

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2 teaspoons minced fresh tarragon leaves

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4 extra-large eggs

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2 cups heavy cream

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1 cup good chicken stock, preferably homemade

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1/4 teaspoon ground nutmeg

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2 cups grated Emmentaler Swiss cheese (8 ounces)

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