Artichoke and parmesan bread pudding
(from teacherrap’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 (from RecipeThing user quack)
Serves 6 peopleCategories: 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
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Preheat oven to 350F.
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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.
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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.
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Can be served hot or at room temperature.