Clean leeks by cutting off the dark green leaves and then slicing the light green and white parts to about ¼ inch thickness. Soak in cold water and agitate the water to remove the dirt. Move leeks to colander and rinse again. Run through a salad spinner or pat dry to remove excess liquid from leeks.
Heat olive oil on medium heat and sauté your leeks. As the oil dries, add apple juice a little at a time to keep the pan from scorching and cook until the leeks start to become tender. Add in the apples and chopped kale to cook through and soften. Add more apple juice as needed. Season well with salt and pepper. Toss in the coarsely chopped thyme. Remove from heat and set aside.
Cut bread into 1 inch squares.
Oil or butter a 2 quart baking dish, soufflé dish or gratin pan. In a large bowl, combine the bread and kale mixture. Season with salt and pepper. Add Pour Me A Slice.
Whisk the eggs and milk together then add to bread and kale mixture. Let sit for 15 minutes to let the milk and eggs soak through. Transfer to the prepared baking dish.
Place in the oven and bake for 40-50 minutes until puffed and browned. Remove from the oven and lightly brush with a tablespoon of honey. Serve warm.