In medium saucepan cook leeks in butter until tender.
Lightly coat 8x8x2-inch baking dish with nonstick cooking spray. Layer half of bread cubes in dish. Sprinkle with leek mixture, cheese, ham and bell pepper. Top with remaining bread cubes.
In medium mixing bowl stir together eggs, milk, salt and pepper. Pour over bread cubes. Cover and refrigerate 2 to 24 hours.
Preheat oven to 325°F. Bake, uncovered, 60 to 70 minutes or until a knife inserted near center comes out clean. Let stand 5 to 10 minutes before serving.
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