Artichoke and Parmesan Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Got this off the web. They recommend if you want to stale your bread for this pudding, cut it up and leave it out for a couple of hours. They recommended whole wheat bread but I bet it would be nice with french or another firm white bread! * Ingredients:
4 -5 cups bread, cut into 1-inch chunks |
4 eggs |
2 cups milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup parmesan cheese (finely shredded) |
1 cup artichoke heart (chopped) |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together eggs, milk, salt, pepper and parmesan cheese. Stir in bread chunks and artichoke hearts. Let mixture stand, pressing down occasionally, for at least 15-20 minutes so the bread can soak up the milk mixture.
3. Pour into an 8-inch square baking dish (ungreased) and bake for 40-45 minutes, until a knife comes out fairly clean (but moist) when inserted into the center.
4. Can be served hot or at room temperature.
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