Three Cheese & Artichoke Bread Pudding

Submitted by Ceezie

"I took a cooking class and this was one of the standout recipes - I am posting it here so everyone can enjoy it. There were several people in our class that didn't even like artichokes and they gobbled this up."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 8

ingredients

• 14.79 ml unsalted butter
• 591.47 ml whole milk
• 118.29 ml heavy cream
• 6 slice day old bread, torn into small pieces
• 5 eggs
• 236.59 ml minced herbs (tarragon, basil, chives, thyme, marjarom, mint, italian parsley)
• 236.59 ml fresh spinach leaves, chopped
• 0.61 ml smoked spanish paprika
• 0.61 ml freshly grated nutmeg
• 1.23 ml pepper
• 3.69 ml salt
• 283.49 g frozen artichoke hearts (thawed & chopped)
• 113.39 g parmigiano-reggiano cheese, grated
• 113.39 g mozzarella cheese, grated
• 226.79 g gruyere, grated
• butter

directions

1. Preheat the oven to 425 degrees - preferably convection oven. Generously butter a 3 quart souffle dish (or if you prefer a crustier souffle with more crisp edges use a 2 inch deep by 10 inch roasting pan).
2. Beat the milk and cream together in a shallow container. Add the bread to the milk and cream - set aside to soak for 15 minute.
3. Meanwhile whisk the eggs, herbs, spinach, paprika, nutmeg, pepper and salt in a medium bowl. Squeeze the bread gently to extract the milk. Whisk the milk into the egg-herb mixture. Stir in the soaked bread, the artichokes and the cheese.
4. Pour into the buttered baking dish. Dot the top with butter. Bake in a preheated overn for 35-40 min or until golden brown on top, set in the center and bubbling.