Artichoke Bread Pudding

May 6, 2010


Author Notes: In October 2010 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. It kind of reminds me of a casserole my mother used to make with canned artichoke hearts, canned French style green beans (remember those?), and Italian seasoned bread crumbs. I kept Keller's combination of thyme and chives because I like it, but any combination of fresh herbs will work.
drbabs

Serves: 6 as main dish; 12 as side

Ingredients

  • 1 large sweet onion, sliced
  • 2 tablespoons butter
  • 2 tablespoons loaf challah or brioche, crusts removed, cut into 1 inch cubes (about 6 cups)
  • kosher salt
  • fresh ground black pepper
  • 2 tablespoons chives, chopped fine
  • 2 teaspoons thyme leaves
  • 3 large eggs
  • 2 cups whole milk
  • 4 ounces Gruyere cheese, grated
  • 1-2 tablespoons grated Parmesan cheese

Directions

  1. Heat a large sauté pan over medium high heat. Add butter it melts and starts to foam, add sliced onions with a bit of salt. Turn heat to medium low, and cook onions, turning them occasionally, until they are soft and browned. This could take a little while, but it adds a lot of flavor. Stir in artichoke heart pieces, and continue to cook over medium low heat until the artichoke pieces are very soft. Add salt and pepper to taste.
  2. Heat oven to 350 degrees. While artichokes and onions are sauteeing, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 minutes, turning pan about halfway through. Move the bread to a large bowl, and leave the oven on.
  3. Add artichoke and onion mixture, chives and thyme to the bowl of bread; toss well. Taste and season with salt and pepper as desired.
  4. In another large bowl, whisk eggs well, then whisk in milk. Pour this mixture over the bread. Let the bread soak up the milk mixture, stirring occasionally so it's all well blended.
  5. Pour a teaspoon or so of olive oil in the bottom of an 8X8 baking dish and spread it around. Sprinkle 1/3 of shredded Swiss cheese in bottom. Spread 1/2 bread mixture over cheese, and sprinkle with half the remaining cheese. Spread remaining bread mixture in pan, and sprinkle with the rest of the Swiss cheese. Grate parmesan cheese over the top.
  6. Bake until pudding is set and top is brown and bubbling, about 1 hour. If the top isn't browning to your liking, turn the broiler on for the last 5 minutes, but watch it carefully. Serve hot or at room temperature.

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Reviews (15) Questions (0)

15 Comments

LizTerry February 10, 2018
Hi, ingredient list still missing at least the main ingredient...maybe others.
 
Author Comment
drbabs February 10, 2018
This is very weird. It’s an old recipe and the same thing happened about a year ago. (See below.) I'll have to find the original to edit it, and I don't know when I'll get to do that. I'm pretty sure I used a package of frozen artichoke hearts that I thawed and drained. Sorry for the inconvenience.
 
Vickimadeline July 23, 2016
Based on the instructions, their are ingredients missing from the list, I.e. Artichokes, Swiss cheese, thyme. The volumes are also very confusing.
 
Vickimadeline July 23, 2016
Oops. There not their.
 
Author Comment
drbabs July 23, 2016
That's really strange. I made it recently and printed it out, and all the ingredients were there. I'll edit it.
 
Author Comment
drbabs July 23, 2016
That was so strange. The recipe was completely weird with milk repeated and ingredients missing. Thanks for pointing it out. This should work.
 
dymnyno May 8, 2010
It was definitely a very touching article about Thomas and his father. His father was a familiar face in Yountville...sort of an ambassador who held court at the Bouchon Bakery.Your version of his recipe sounds great!
 
Author Comment
drbabs May 8, 2010
Thanks..I've been eating a little of it every day--it's really good (if I do say so myself). The pink peppercorns and the green scallion tops looked so pretty before it all went into the oven--unfortunately you can't see that once the top browns, but the peppercorns impart surprise peppery bites. Still trying to upload photos...
 
AntoniaJames May 6, 2010
Oh, just gorgeous. Love this!!! You rock, drbabs.
 
Author Comment
drbabs May 6, 2010
The feeling is mutual, AJ.
 
This looks amazing! Yum!!
 
Author Comment
drbabs May 6, 2010
Thanks!
 
aargersi May 6, 2010
Yum DrBabs, just yum - there are your N'Awlin's roots again, love it!!!
 
Author Comment
drbabs May 6, 2010
Hi Abbie, do you watch Food52 submissions all day long? Thanks for noticing!
 
aargersi May 6, 2010
Well, I work on a computer all day working with data (yawn) so when I have stuff running on my work one I hop around on my home one and do fun stuff - so basically, yes! Hey I just emailed you re: potluck in June ... <br />