3 cups (approx.) stale bread cubes, cut about 1/2 inch square
1 cup grated cheese – Gruyère or swiss
2 large leeks, sliced, washed well to remove any grit, and drained.
2 tablespoons butter, for sauteing
6 large eggs, lightly beaten
1 1/2 cups whole milk (or enough to make 3 cups of liquid when added to the eggs)
Salt and Pepper
Butter for greasing the muffin tin
Pre-heat the oven to 400F
Grease the cups of a 6-cup jumbo muffin tin with butter. Set aside.
Melt 2 tbsp. of butter in a skillet over medium heat. Add leeks. Stir, and cook until soft and translucent – about 8 minutes. Set aside to cool slightly.
In a large bowl, combine bread cubes and cheese and cooled leeks. Divide mixture evenly between prepared muffin cups.
In a large glass measuring cup, add milk to the beaten eggs until the total volume is 3 cups. Add salt and pepper, and whisk together. Pour over bread cube mixture evenly.
Allow the bread to soak up the egg and milk for at least 20 minutes, occasionally pressing the bread down with the back of a spoon.
Bake at 400F for 20-25 minutes.
Will keep 2-3 days in the fridge. Reheat in the microwave for 1 1/2 minutes on HIGH