Any local knows that the real reason to get up early on the weekend is to score a loaf of Chad Robertson’s bread at Tartine Bakery.Robertson’s love letter to his art, Tartine Bread, is out today. Inside the gorgeous cookbook, you’ll find his signature leavened creations, as well as recipes for days-old bread, like this savory bread pudding. We recommend you use bread from Tartine — or better yet, buy the book and make it yourself.Savory Bread PuddingServes four to sixNote: You can assemble the dish a day ahead and store it in the refrigerator, letting it come to room temperature before baking. Bake the pudding an hour before you want to serve it.IngredientsFor the filling1 tbsp. unsalted butter2 leeks, white parts only, finely chopped½ c. dry white wineOlive oil2 lbs. assorted mushrooms (like chanterelles and porcini), stems trimmed and caps halved1 head Treviso or other radicchio, leaves separatedFor the custard5 large eggs½ tsp. salt1 c. heavy cream1 c. whole milk¼ tsp. freshly ground pepper¼ tsp. freshly ground nutmeg2 tsp. fresh thyme leaves2/3 c. grated Gruyere or cheddar cheese3 oz. smoked ham, chopped2 slices day-old Basic Country Bread (recipe in book), torn into large chunks½ c. grated Gruyere or cheddar cheese1. Melt the butter in a skillet over medium heat. Add the leeks and saute until soft, 6-8 minutes. Add the wine and cook, stirring occasionally, until most of the wine evaporates, about 5 minutes. Remove from heat.2. Heat a large, heavy-bottomed skillet over high heat. Add enough olive oil to coat the bottom of the pan. When the oil is smoking, arrange the mushrooms cut-side down in the pan and cook without stirring until seared and caramelized, about 1 minute more. Stir the mushrooms, add the radicchio, and cook until wilted, about 1 minute. Season to taste. Remove from heat.3. Preheat the oven to 375º.4. To make the custard, in a bowl, whisk the eggs and salt until well blended. Add the cream, milk, pepper, nutmeg, thyme, cheese, and ham, and whisk to combine.5. Place the bread chunks in an 8-inch souffle dish and add the leeks, mushrooms, and radicchio. Pour in the custard so that it comes all the way to the rim. Sprinkle evenly with the grated cheese. Let stand 8-10 minutes until the custard saturates the bread.6. Bake until the custard is no longer runny in the center, about 50 minutes. Let rest for 15 minutes before serving.Tartine Bread is available online at chroniclebooks.com, $40.Photo: Eric Wolfinger / Courtesy of Chronicle BooksTry more recipes from famous chefs, including Daniel Boulud’s perfect burger, Thomas Keller’s favorite meal, and Mark Kempson’s creme fraiche tart.Up to 55% off Erin KleinbergBlame Canada? You bet we do — for Toronto-born Erin Kleinberg’s collection of ecofriendly tanks and embellished tees. The new designer’s goods have the perfect rocker-meets-debutante vibe and are up to 55% off on Swirl.