Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with olive oil or butter.

Cut the crusty bread into 1-inch cubes, aiming for about 8 cups. If not stale, lightly toast the cubes in the oven for 5-10 minutes.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, sauté the sliced leeks for about 5-7 minutes.

In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream. Add garlic powder, salt, black pepper, and thyme.

Fold in the sautéed leeks and drained artichoke hearts into the custard. Gently incorporate the cubed bread and half of the grated cheese.

Pour the mixture into the greased baking dish, spreading evenly and pressing down gently.

Sprinkle the remaining grated Parmesan cheese over the top of the bread pudding.

Bake for 45-50 minutes until golden brown and the custard is set. A gentle jiggle in the center means it's done.

Remove from the oven and let cool for about 10-15 minutes before serving.

Garnish with fresh parsley before serving.