Braden Family Cookbook
ARTICHOKE BREAD PUDDING
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.
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