Hugh Acheson’s Leek Bread Pudding – Garden & Gun

Ingredients

• 1 (1-lb.) sourdough boule, cut into ½-inch cubes (crust on)
• ¼ cup melted butter
• 1 tsp. freshly chopped thyme leaves
• ½ tsp. salt
• 2 tbsp. (¼ stick) unsalted butter
• 6 medium leeks, dark green removed and then halved, cleaned, and diced to ½-inch arcs
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 large egg
• 3 egg yolks from large eggs
• ¼ tsp. freshly ground black pepper
• ⅓ cup grated Parmesan cheese