Three Cheese & Artichoke Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I took a cooking class and this was one of the standout recipes - I am posting it here so everyone can enjoy it. There were several people in our class that didn't even like artichokes and they gobbled this up. Ingredients:
1 tablespoon unsalted butter |
2 1/2 cups whole milk |
1/2 cup heavy cream |
6 slices day old bread, torn into small pieces |
5 eggs |
1 cup minced herbs (tarragon, basil, chives, thyme, marjarom, mint, italian parsley) |
1 cup fresh spinach leaves, chopped |
1/8 teaspoon smoked spanish paprika |
1/8 teaspoon freshly grated nutmeg |
1/4 teaspoon pepper |
3/4 teaspoon salt |
10 ounces frozen artichoke hearts (thawed & chopped) |
1/4 lb parmigiano-reggiano cheese, grated |
1/4 lb mozzarella cheese, grated |
1/2 lb gruyere, grated |
butter |
Directions:
1. Preheat the oven to 425 degrees - preferably convection oven. Generously butter a 3 quart souffle dish (or if you prefer a crustier souffle with more crisp edges use a 2 inch deep by 10 inch roasting pan).
2. Beat the milk and cream together in a shallow container. Add the bread to the milk and cream - set aside to soak for 15 minute.
3. Meanwhile whisk the eggs, herbs, spinach, paprika, nutmeg, pepper and salt in a medium bowl. Squeeze the bread gently to extract the milk. Whisk the milk into the egg-herb mixture. Stir in the soaked bread, the artichokes and the cheese.
4. Pour into the buttered baking dish. Dot the top with butter. Bake in a preheated overn for 35-40 min or until golden brown on top, set in the center and bubbling.
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