Pancetta, Leek And Apple Challah Bread Pudding

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A Cozy Kitchen


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1/4 lb of pancetta

1/2 yellow onion, diced

1 cup leeks in 1/2-inch thick slices, white and light green parts only, cleaned and rinsed

2 tablespoons (1 ounce) unsalted butter

Fine-grain sea salt

1 Granny Smith apple, diced

1 tablespoon finely chopped fresh sage

1/2 teaspoons fresh thyme leaves

Freshly ground black pepper

6 cups 1/4 cups 1-inch-cubed challah (brioche or Pullman will work too)

1 large egg

1 large egg yolk

1 1/2 cups whole milk

1 1/2 cups heavy cream

Freshly grated nutmeg

1/2 cup shredded Gruyére

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