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. You will need: Butter (3T), Eggs (3), Milk (2 1/2 cups), Leeks (2), Sweet Onion (1/2), Garlic (3cloves), Artichoke Hearts (15oz), Parmesan and Guyure Cheese, a bit of Olive Oil and White Wine and day old French or Sourdough bread.

Preheat oven to 350′. 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 milk mixture over everything, being sure to cover bread. Set dish aside thirty minutes to allow the bread to absorb the milk


Deena Spellman

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.