Recipe - Savory Artichoke Bread Pudding

4 tablespoon Unsalted butter
2 pack (9 oz) frozen artichoke
hearts; thawed
2 lg Shallot; finely chopped
One half teaspoon Dried thyme
Salt
Three fourths pound Crust bread; cut into 1"
cubes
Three fourths cup Gruyere cheese (about 2
ounces); grated
5 cup Milk
5 lg Eggs
4 Egg yolks
One half teaspoon Freshly ground pepper
1/3 cup Freshly grated parmesan
cheese

1. Preheat the oven to 350ø. Melt the butter in a large skillet. Add the
artichoke hearts, shallots and thyme, season with salt and cook over
moderately high heat, stirring occasionally, until the shallots have
softened, about 5 minutes.

2. Meanwhile, spread the bread cubes in a 13x9inch baking dish. Add the
artichoke hearts and Gruy=E8re and toss well. In a bowl, whisk the milk
with the eggs, egg yolks, pepper and One half teaspoon of salt. Pour the custard
evenly over the bread and sprinkle with the Parmesan.

3. Set the baking dish in a large roasting pan and add enough hot water to
the pan to reach halfway up the sides of the baking dish. Bake for about 50
minutes, or until the custard is set and the top of the pudding is well
browned. Let cool slightly before serving.

Recipe by: =20

Posted to MMRecipes Digest by Diane Slaninko dslaninko@home.com on Feb
12, 1998