Braden Family Cookbook

Chuck Braden

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SAVORY ARTICHOKE BREAD PUDDING                    Newberry


This is a “heavy” side dish I serve with a tossed baby greens salad to make a full meal.  It is rich and might not go with roast turkey.  Try it.  If it is what you like, try it with your next turkey day.

 4 TBSP. unsalted butter
Two 9-oz packages frozen artichoke hearts, thawed
2 large shallots, finely chopped
½ TSP. Dried thyme
3/4 pound crusty French or Italian style bread , cut into 1 inch cubes
1 cup grated Gruyere cheese (about 4 ounces)
5 cups milk
5 large eggs
4 egg yolks
½ TSP. Freshly ground black pepper
1/3 cup fresh grated Parmesan cheese

Preheat oven to 350 degrees.  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 5 minutes.

Spread the bread cubes in a 13-by-9 inch baking dish.  Add the artichoke hearts and Gruyère cheese and toss well.  In a bowl, whisk the milk with the eggs, egg yolks, pepper and ½ TSP. of salt.  Pour this custard evenly over the bread and sprinkle with the Parmesan cheese.

Set the baking dish in a large roasting pan and add enough very hot water to the pan to reach halfway up the sides of the baking dish.  Bake for about 50 minutes, or until the custard is set and the top of the pudding is well browned.  Let cool slightly before serving.