Artichoke Bread Pudding

By • May 6, 2010 9 Comments

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Author Notes: I just love savory bread pudding. In October the NY Times published a very touching article about Thomas Keller and his father including a recipe from "Ad Hoc At Home" for Leek Bread Pudding. This recipe is an adaptation of that. For this bread pudding, I prefer frozen artichoke hearts to either fresh or canned. They should be defrosted overnight, drained, and very dry. If they are not, dry saute them in the pan (step 1) before adding the butter, olive oil and scallions.drbabs

Serves 6 as main dish; 12 as side

  • 1 loaf challah or brioche, crusts removed, cut into 1 inch cubes (about 6 cups)
  • 1 cup frozen artichoke hearts, defrosted, drained, and very dry, sliced into 1/2 inch pieces
  • 1 bunch scallions, white and light green parts chopped into 1/4 inch pieces; reserve tops
  • kosher salt
  • fresh ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon scallion tops, chopped fine
  • 1 teaspoon fresh thyme leaves
  • 2 eggs
  • 3 cups whole milk (or half milk and half cream)
  • 1/2 cup Emmethaler or Gruyere cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  1. Place butter and olive oil into a medium sauté pan over medium-high heat. When butter melts, add artichokes and scallions to pan. Season with salt, and sauté until scallions begin to soften, about 5 minutes, then reduce heat to medium-low. Cover and cook, stirring occasionally, until artichokes and scallions are very soft and beginning to brown slightly, about 20 minutes. Adjust salt and pepper to taste.
  2. Preheat oven to 350 degrees. While artichokes and scallions are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 minutes, turning pan about halfway through. Transfer to a large bowl, and leave the oven on.
  3. Add artichokes, scallions, scallion tops and thyme to the bowl of bread; toss well.
  4. In another large bowl, lightly whisk the eggs, then whisk in milk, cream (if using); salt, pepper to taste.
  5. Mix cheeses together. Sprinkle 1/4 cup shredded cheese in bottom of a 8X8-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
  6. Add remaining milk mixture if there is any left. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. (If top starts to brown too quickly, cover lightly with foil.) Serve hot or at room temperature.

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