Method

• Preheat the oven to 150C Wash the leeks well in cold water to remove as much dirt as possible
• Drain
• Set a fry pan over medium-high heat, add the butter and add the leeks
• Season with salt and cook, stirring often, for about 5 minutes
• As the leeks begin to soften, lower the heat to medium-low
• The leeks will release liquid
• Cover the pan with a lid, and cook, stirring every 10 minutes, until the leeks are soft, 15-12 minutes
• Remove from the heat and take off the lid
• Meanwhile, spread the bread cubes on a baking tray and toast in the oven for about 20 minutes, give the pan a shake about halfway through and continue to bake until dry and lightly golden
• Transfer to a large bowl
• Leave the oven on
• Add the leeks to the bread and toss well, then add the herbs
• Lightly whisk the eggs in another large bowl
• Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg
• Sprinkle quarter cup of the cheese in the bottom of an 18cm by 20cm baking pan
• Spread half the leeks and croutons in the pan and sprinkle with another quarter cup cheese
• Scatter the remaining leeks and croutons over and top with another quarter cup cheese
• Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk
• Let soak for about 15 minutes
• Add the remaining egg custard mix, allowing some of the soaked cubes of bread to stick through as this when baked will be crispy
• Sprinkle the remaining quarter cup cheese on top and sprinkle with salt
• Bake for 40 minutes, or until the pudding feels set and the top is brown and bubbling
• Serve immediately