Seasons by the Sea: Recipes 06:13:13  New Books to Cook By
Savory Bread Pudding     This recipe is from “What’s a Hostess
To Do?” This is good for a big brunch crowd and can be assembled
the night before, brought to room temperature and baked the
morning of.         Serves 10 to 12. 3 Tbsp. butter, divided 1
bunch leeks, white and light green parts only, halved
lengthwise, cut into 1/4-inch moons, rinsed and patted dry 5
cups packed baby spinach 8 large eggs 4 cups milk 1 loaf brioche
or challah, cut in half-inch slices 6 oz. thinly sliced ham 2
cups grated Gruyere cheese, about 8 oz. 2 Tbsp. thyme leaves
Salt and pepper      Preheat oven to 325. Butter a 9-by-13-inch
casserole. Heat two tablespoons butter in a large skillet over
medium heat. Add leeks and cook until soft, about five minutes.
Season with salt and pepper and set aside in a bowl.     Melt
one tablespoon butter in same pan. Add baby spinach and cook
until just wilted, about three minutes. Transfer to bowl with
leeks.     In a large bowl, whisk