My F&W
quick save (...)

Savory Artichoke Bread Pudding

  • SERVINGS: 8
  • VEGETARIAN

Jan Newberry flavors her rich, main-course bread pudding with nutty Gruyère cheese and tender artichoke hearts.

  1. 4 tablespoons unsalted butter
  2. Two 9-ounce packages frozen artichoke hearts, thawed
  3. 2 large shallots, finely chopped
  4. 1/2 teaspoon dried thyme
  5. Salt
  6. 3/4 pound crusty bread, cut into 1-inch cubes
  7. 3/4 cup grated Gruyère cheese (about 2 ounces)
  8. 5 cups milk
  9. 5 large eggs
  10. 4 egg yoks
  11. 1/2 teaspoon freshly ground pepper
  12. 1/3 cup freshly grated Parmesan cheese
  1. Preheat the oven to 350°. Melt the butter in a large skillet. Add the artichoke hearts, shallots and thyme, season with salt and cook over moderately high heat, stiffing occasionally, until the shallots have softened, about five minutes.
  2. Meanwhile, spread the bread cubes in a 13-by-9-inch baking dish. Add the artichoke hearts and Gruyère and toss well. In a bowl, whisk the milk with the eggs, egg yolks, pepper and 1/2 teaspoon of salt. Pour the custard evenly over the bread and sprinkle with the Parmesan.
  3. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the sides of the baking dish. Bake for about 50 minutes, or until the custard is set and the top of the pudding is well browned. Let cool slightly before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.