1. Place a rack in upper-middle of oven and heat to 400 degrees. Grease bottom and sides of a 9x13" baking dish.
2. Spread bread on a baking sheet, then transfer to oven and bake until crisp and golden brown, about 20 minutes, stirring halfway through. Let cool slightly, then transfer to a large bowl.
3. Meanwhile, combine leeks, oil, and rosemary in a large skillet and season with salt and pepper. Cook over medium-high heat, stirring frequently, until leeks are very soft and brown bits begin to form on bottom of pan, 12 to 15 minutes. Add wine and cook, scraping up brown bits, until liquid is mostly evaporated, 2 to 3 minutes. Transfer to bowl with bread.
4. In a medium bowl, whisk milk, eggs, broth, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper until thoroughly blended. Pour mixture over bread, then add fontina, 1/4 cup Parmesan, and the parsley and stir to combine. Let sit until bread is saturated, about 20 minutes, stirring occasionally.
5. Transfer to prepared pan and gently spread into an even layer (do not press down). Bake 15 minutes, then sprinkle remaining 1/4 cup Parmesan evenly over top; rotate pan and continue to bake until bread pudding is just set and top is browned, 20 to 25 minutes. Let sit 10 minutes, then sprinkle with more parsley and serve.
Source: Hannaford fresh Magazine, October - November 2020