Savory Bread Pudding With Artichokes, Cheddar and Scallions
Published March 24, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing the pan and foil
- 2¼cups milk
- 6large eggs
- 1teaspoon kosher salt
- 1large baguette (10 to 12 ounces), cut into 1-inch cubes
- 12ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
- 6scallions, trimmed and cut into 2-inch lengths
- ¾packed cup parsley leaves, plus more for serving
- 1large garlic clove, finely grated or minced
- 1teaspoon Tabasco or other hot sauce, plus more for serving
- 8ounces grated Cheddar (2 cups)
- Lemon wedges, for serving
Nutritional analysis per serving (8 servings)
403 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 20 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
- Step 2
In a large bowl, whisk together milk, eggs and ¾ teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
- Step 3
In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining ¼ teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
- Step 4
Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
- Step 5
Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you’d like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.
Private Notes
Comments
The 1997 Food & Wine version “Savory Artichoke Bread Pudding” is tastier. Gruyere and shallots being the big differences.
You definitely could use canned artichokes or frozen. I think frozen would be a better choice than either marinated or canned because they are firmer and drier. If using canned or frozen, I would saute them with some olive oil, garlic, salt and some herb to make them less bland.
I couldn’t figure out how to spread my artichoke mix so I ended up mixing it all together with the cheese and pouring the whole thing into my casserole pan. It was DELICIOUS! My oven runs pretty true, but this needed less time after removing the foil. Definitely let it sit before serving. Yum!!!
This was delicious and fun to make. I used Trader Joe’s marinated artichoke hearts (straight from the jar, no rinsing) along with mild cheddar, shallots, and garlic. I also made half the recipe. Looking forward to making this again as it seems very adaptable.
I also went with the Gruyere and shallot and extra garlic instead of scallions. For 12 oz. of baguette, I increased milk to 2 3/4 cups and added another egg. 1 tsp of hot sauce barely registers. I might even try harissa next time. Instead of buttering the foil, I held off on the top layer of cheese until I uncovered the dish. That leaves plenty of time for the cheese to melt, followed by a short stint under the broiler.
We've made this three Easters in a row and it's a HUGE hit. It's herbaceous and briny in the right ways. I use Cholula instead of Tabasco, and serve with plenty at the table. It's mild out of the oven, but really pops with extra Cholula.