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1
Preheat the oven to 350F.
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2
Butter a 10-inch (10-cup) round baking dish.
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3
Melt butter in a medium saucepan over medium heat.
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4
Add leeks and garlic; cook, stirring frequently, until soft, about 10 minutes.
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5
Add wine, and bring to a boil.
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6
Cook until wine is reduced by half.
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7
Transfer half of the leek mixture to a bowl, and reserve.
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8
Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer.
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9
Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking.
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10
Whisk in another cup cream-leek mixture; return egg-leek mixture to pan.
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11
Cook, whisking, until thickened, 4 to 5 minutes.
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12
Arrange 8 or 9 pieces of bread in prepared dish.
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13
Pour 2 cups egg-leek mixture over bread.
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14
Sprinkle half the reserved leeks and half the cheeses over bread.
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15
Let stand 10 minutes.
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16
Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture.
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17
Sprinkle with remaining leeks and cheeses.
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18
Let stand 10 minutes.
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19
Cover dish loosely with foil, and place in a small roasting pan.
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20
Add enough hot water to reach halfway up sides of dish.
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21
Bake until golden brown and set, about 55 minutes.
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22
Remove foil, and bake until deep golden brown, about 20 minutes more.
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23
Let cool in dish on a wire rack.
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24
Serve warm or at room temperature.
