2 1/2 Cups Thick Sliced (think carrot fingers) Leeks (white and light green parts)
Pinch of salt and pepper to taste
4 oz Butter
12 Cups 1 inch cubed bread (traditional or try our gf sourdough)
Chopped chives to taste
Dried or fresh thyme to taste
3 C Whole Milk
3 C Heavy Cream
Pinch of nutmeg
1 Cup Shredded Comte or Emmentaler
Preheat oven to 350
Spread breadcrumbs on sheet pan and dry for about 20 minutes, turning about halfway through until they just start to brown
Leeks go in a sauté pan (wait for the butter), let them start to sweat, then add butter. Cook until they soften, about 15 minutes. Just go slow while you mix the other ingredients so they still have texture and the butter doesn't break.
While leeks are sweating, whisk the eggs, milk, cream and salt and pepper.
Get your cheese grated
When the leeks and bread cubes are ready, toss the leeks with the bread cubes and herbs.
9 x 13 pan - add half of the bread and leek mixture and 1/4 of the grated cheese then the other half of the bread and leeks then the other 1/4 of the grated cheese.
Pour enough of the custard to cover the mixture, press gently and let it sit for about 15 minutes, then add the remaining custard and top with the rest of the cheese.
In the oven uncovered for about 90 minutes. To check doneness tip, the pan slightly. If there is a lot of liquid coming through continue to bake. But if just a bit, then it is done and the liquid will settle into the bread and won't be soupy.
Vegan subs . . . Just egg, and Califia heavy cream plus non dairy milk. We're getting in Rebel non dairy cheese soon or try the Miyokos Double Cream Chive