Tartine's Savory Bread Pudding

I made Tartine's savory bread pudding. I missed that you need an additional 1/2 cup of cheese and ground pepper on top of the bread pudding so it was not salty enough.  Next time, might try this alternative version of the recipe that I saw online: https://www.7x7.com/secret-recipe-tartines-bread-pudding-1781471632.html


Ingredients 

• Country bread, or any type of good crusty bread, preferably day old
• Olive oil, 2 tablespoons
• 3/4 cup chopped yellow onion or 3/4 cup chopped leek
• 10 large eggs
• 3/4 teaspoon salt
• 2 cups whole milk
• 2 cups heavy cream
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 oz sliced smoked ham, cut into strips
• 2 tablespoons chopped fresh thyme
• 1 cup swiss chard or other braising green, chopped (optional); used 1 cup of frozen spinach thawed
• 3/4 cup Gruyere cheddar, or other good melting cheese, grated (used Swiss)
• 1/2 cup cheese
• Freshly ground pepper

Directions

1. Preheat oven to 350 degrees F. Oil a 9 x 13 baking dish with olive oil. 
2. Cut the bread into 1 1/2 inch cubes. If the bread is fresh, spread the pieces on a baking sheet, place in th eoven, and toast for a few minutes to dry them out. Set aside. 
3. In a skillet, heat the oilive oil over medium-high heat. Add the onion or leak and saute, stirring with a wooden spoon, until lightly browned, if using onion, or soft, if using leek, 3 to 5 minutes. remove from the heat and set aside. 
4. To make the custard, in a mixing bowl, whisk together the eggs and salt until the eggs are well blended. Add the milk and cream, whisk to combine, and then whisk in the pepper and nutmeg. 
5. In a large mixing bowl, combine the bread, custard, ham, thyme, chard (if using), sautéed onion or leek, and cheese and mix well. Carefully pour the mixture into the prepared baking disk. The custard should come right up to the top but not cover the highest pieces of bread. 
6. Top the pudding evenly with cheese and then grind a light dusting of pepper over the surface. Place in the oven and bake until the custard is no longer runny in the center, about 1 hour. If the top starts to get too dark before the pudding is done, cover the dish with aluminum foil. Serve the bread pudding hot or at room temperature. Store any leftovers in the fridge for up to 4 days.