Artichoke Leek Bread Pudding
Artichokes are a favorite summertime of ours. They are now more readily available to create delicious dishes with. We love Artichoke Leak Bread Pudding served with a Salad or as a side dish at larger gatherings. The recipe is simple and well worth the effort!
Ingredients
- Butter (3T)
- Eggs (3)
- Milk (2 1/2 cups)
- Leeks (2)
- Sweet Onion (1/2)
- Garlic (3 cloves)
- Artichoke Hearts (15oz)
- Parmesan and Guyure Cheese
- a bit of Olive Oil and White Wine
- day old French or Sourdough bread
Instructions
- Preheat oven to 350 degrees
- Clean and slice the Leeks, being sure to get rid of any dirt between leaves
- chop garlic and slice the onion
- In saucepan saute all in butter and olive oil until onion translucent
- Chop Artichoke Hearts chunky and add to pan with dried Thyme (T)
- Add white wine. Saute, adding a bit more butter. Remove from heat
- Tear up the day old bread into pieces and dry in oven if moist
- Mix milk and eggs, salt and pepper
- In buttered 8×11 baking dish, add bread, Artichoke mix, and shredded Parmesan and Guyere cheeses, leaving some cheese to top
- Pour the milk mixture over everything, being sure to cover bread
- Set dish aside for thirty minutes to allow the bread to absorb the milk