Leek and Artichoke Bread Pudding

Name: Leek and Artichoke Bread Pudding
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; 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)

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Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned.

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