Savory Leek and Bacon Bread Pudding

Preheat oven to 350 degrees F (175 degrees C). Spread baguette cubes in a single layer on a baking sheet. (2 minutes)

Bake bread cubes in the preheated oven until lightly toasted and dried, about 15 minutes. Remove from oven and set aside, keeping oven at 350 degrees F. (15 minutes)

While the bread is toasting, heat olive oil in a skillet over medium heat. Add diced leeks and cook, stirring occasionally, until softened and translucent but not browned, 2 to 3 minutes. Remove from heat. (5 minutes)

In a mixing bowl, whisk together milk and eggs until well combined. Season with salt, pepper, and nutmeg. (2 minutes)

Lightly grease a 9x9 inch casserole dish with olive oil cooking spray. Sprinkle a thin, even layer of Gruyere cheese (about 1/4 cup) on the bottom of the dish. (3 minutes)

Layer half of the toasted bread cubes over the cheese. Distribute the cooked leeks evenly over the bread, followed by the diced bacon. Sprinkle another 1/4 cup of Gruyere cheese over the bacon. Gently ladle half of the milk mixture evenly over the bread, leeks, bacon, and cheese, pressing lightly to help the bread absorb the liquid. (8 minutes)

Repeat the layering process with the remaining bread cubes, leeks, bacon, and milk mixture. Top with the remaining Gruyere cheese. Gently press the bread cubes down into the milk mixture. (7 minutes)

Let the casserole sit at room temperature for 15 minutes to allow the bread to soak up the milk mixture. (15 minutes)

Cover the casserole dish loosely with aluminum foil to prevent the cheese from browning too quickly. Place the dish on a baking sheet and bake in the preheated oven for 20 minutes. (20 minutes)

Remove the aluminum foil and continue baking until the cheese is melted, bubbly, and golden brown, and the bread cubes are well-browned and crisp on top, 10 to 15 minutes more. (15 minutes)

Let the bread pudding cool slightly before serving. (5 minutes)