Ingredients:
- 6 ounce thinly sliced ham
- 2 tablespoons thyme
- 1 cup grated Fontina cheese
- 1 cup Gruyere cheese
- 2 tablespoon unsalted butter
- 3 cups leaks 4 to 6
- 1 teaspoon pepper
- 1 teaspoon salt
- 8 slices challah or brioche
- 1 quart milk
- 8 large eggs
Instructions:
1. Preheat oven to 325. Butter a 9x13 inch casserole dish. 2. Slice the leeks lenghtwise,and cut into 1/4 inch half-moons. Heat butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper and set aside.
3. Whisk together eggs and milk. Season with salt and pepper and set aside.
4. Layer the bread, ham, leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over the top; press gently so bread absorbs liquid.
Bake until puffed and golden brown(tent foil if edges brown too much before center is set), about 1 hour.
Serves 6 to 8.