Chef Lisa Rolleri, The Domestic Diva, puts a savory spin on bread pudding, perfect for the Thanksgiving dinner table.
Savory artichoke bread pudding: serves 8
4 Tablespoons Butter
Two 9 ounce packages frozen Artichoke Hearts, thawed
2 Large Shallots, finely chopped
1 Tablespoon fresh Thyme
Salt to taste
¾ Pound Crusty Bread, I like sourdough, cut into cubes
¾ Cup Gruyere Cheese, grated
5 Cups Milk
5 Large Eggs
4 Egg yolks
½ Teaspoon Fresh Ground Pepper
1/3 Cup grated Parmesan Cheese
Pre-heat Oven to 350̊
Melt the butter in a large skillet. Add the artichokes, shallots and thyme, season with salt and cook over moderately high heat, stirring occasionally, until the shallots have softened, about 5 minutes.
Meanwhile, spread the bread cubes in a 13x inch baking dish. Add the artichokes, Gruyère and toss well. In a bowl, whisk the eggs, milk and pepper and ½ teaspoon salt. Pour the custard evenly over the bread, sprinkle with the Parmesan.
Set the dish in a large roasting pan and fill with enough hot water to reach half way up the 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.