cheesy artichoke bread pudding
(1 rating)
I love savory bread puddings -- a great accompaniment to any meal dish.
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For cheesy artichoke bread pudding
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6 lgeggs
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2 c2% reduced-fat milk
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1 Tbspdijon mustard
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1/2 tspfreshly grated nutmeg
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3 cloosely packed 1-inch bread cubes - italian, french or sourdough
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2 jar6 oz. jars marinated, quartered artichoke hearts - drained and oil reserved
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1 lgonion, thinly sliced (about 3 cups)
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1 Tbspfresh thyme, chopped (divided)
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1/4 tsppaprika
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1 csharp cheddar cheese, grated
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1/2 cfreshly grated parmesan cheese
How To Make cheesy artichoke bread pudding
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1Preheat oven to 350 degrees F. Coat an 8-10 inch baking dish with cooking spray.
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2Whisk together eggs, milk, mustard and nutmeg in a large bowl. Season with salt and pepper. Add bread cubes and press down into liquid to moisten. Set aside to soak.
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3Heat 2 tbsp. reserved artichoke marinade/oil in a skillet over medium-high heat. Add onion and sprinkle with salt. Cook 5-7 minutes or until onions are soft.
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4Reduce heat and add artichoke hearts, 1/2 tbsp. thyme, and paprika. Saute 5-7 minutes more or until artichoke hearts are tender and beginning to brown.
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5Stir artichokes and cheddar cheese into bread mixture and transfer to prepared baking dish. Sprinkle with parmesan cheese and remaining thyme. Bake for 45 minutes or until top is golden brown and custard is set.
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