Savory Artichoke Bread Pudding
4 Tbsp unsalted butter
Two 9 oz. pkgs. frozen artichoke hearts, thawed
2 large shallots, finely chopped
1/2 tsp dried thyme
3/4 lb. crusty bread, cut into one inch cubes
3/4 cup grated Gruyere cheese
5 cups milk
5 large eggs
4 egg yolks
1/2 tsp freshly gound black pepper
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, stirring occasionally, until the shallots have softened, about five minutes.
2. Meanwhile, spread the bread into a 13 by 9 inch baking dish. Add the artichoke hearts and Gruyere and toss well. In a bowl, whisk the milk with the eggs, egg yolks and pepper and 1/2 tsp. salt. Pour the custard evenly over the bread, and sprinkle with 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 50 minutes, or until the custard is set and the top of the pudding is well-browned. Let cool slightly before serving.
Source: Food and Wine Magazine, December 1997
Submitted by sooz
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