Spinach-Shiitake Bread Puddings

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3 tablespoons unsalted butter, plus more for brushing

2 medium shallots, minced

1 leek, white and tender green, cut into 2-inch julienne strips

1/2 pound shiitake mushrooms, stemmed, caps coarsely chopped

Salt and freshly ground pepper

One 5-ounce bag baby spinach

One 1-pound round loaf of sourdough bread, crusts removed, bread cut into 1-inch cubes

2 cups shredded Swiss cheese

1 cup grated Parmesan cheese

2 large eggs

1 1/2 cups milk

1 1/2 cups heavy cream

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