Leek and Artichoke Bread Pudding | Umami

Ingredients

• 8 cups (1-inch-diced) day-old bakery white bread, crusts removed
• 3 ounces thinly sliced pancetta
• 6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
• 3 tablespoons unsalted butter
• 1/2 cup dry white wine, such as Pinot Grigio
• Kosher salt and freshly ground black pepper
• 1 (9-ounce) package frozen artichoke hearts, defrosted
• 3 tablespoons minced fresh chives
• 2 teaspoons minced fresh tarragon leaves
• 4 extra-large eggs
• 2 cups heavy cream
• 1 cup good chicken stock, preferably homemade
• 1/4 teaspoon ground nutmeg
• 2 cups grated Emmentaler Swiss cheese (8 ounces)