Ina Garten's Rustic Artichoke & Leek Bread Pudding Recipe - Worth Pinning

Ingredients

• 8 cups day-old bakery white bread, crusts removed (1-inch-diced)
• 6 cups leeks, white and light green parts (5 leeks) (½-inch-diced)
• 1 package (9 oz/255 g) frozen artichoke hearts, defrosted
• 2 cups (8 oz/226 g) grated Emmentaler Swiss cheese
• 2 cups heavy cream
• 4 extra-large eggs
• 1 cup chicken stock, preferably homemade
• 3 oz (85 g) thinly sliced pancetta
• ½ cup dry white wine, such as Pinot Grigio
• 3 tbsps unsalted butter
• 3 tbsps minced fresh chives
• 2 tsps minced fresh tarragon leaves
• ¼ tsp ground nutmeg
• Kosher salt
• Freshly ground black pepper