Artichoke and parmesan bread pudding

(from quack’s recipe box)

Nic’s: Rather than cleaning a bunch of artichokes, I used canned ones that were packed in water (not oil) and diced them, saving time and effort.

Also: Serves 9, as a side, or 6, as a main course.

Source: bakingsheet.blogspot.com

Serves 6 people

Categories: vegetables

Ingredients

  • 4-5 cups whole wheat bread, cut into 1-inch chunks
  • 4 eggs
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup parmesan cheese, finely shredded
  • 1 cup artichoke hearts, chopped

Directions

  1. Preheat oven to 350F.

  2. In a large bowl, whisk together eggs, milk, salt, pepper, and parmesan cheese. Stir in bread chunks and artichoke hearts. Let mixture stand, pressing down occasionally, for at least 15-20 minutes so the bread can soak up the milk mixture.

  3. Pour into an 8-inch square baking dish (ungreased) and bake for 40-45 minutes, until a knife comes out fairly clean (but moist) when inserted into the center.

  4. Can be served hot or at room temperature.

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