Eggs

Artichoke Bread Pudding

Name: Artichoke Bread Pudding
Total time: 45 min
Yield: 6 servings
Ingredients: 6 large eggs, lightly beaten; 1 large garlic clove, halved; 3/4 pound Manchego cheese, rind removed, cheese thinly sliced; 1 1 1/4-pound jar marinated artichokes, drained and thinly sliced, oil reserved; Salt and freshly ground pepper; 1 1-pound loaf sourdough bread, sliced 1/2 inch thick; 1 quart whole milk

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$4.28

Photo coming soon

Artichoke Bread Pudding takes around 45 minutes from beginning to end. This recipe makes 6 servings with 720 calories, 35g of protein, and 40g of fat each. For $4.28 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals.

Cheese Eggs

Ingredients:

For 6 servings

6 large eggs, lightly beaten
1 large garlic clove, halved
¾ pound Manchego cheese, rind removed, cheese thinly sliced
1¼ pound marinated artichokes, drained and thinly sliced, oil reserved
6 servings Salt and freshly ground pepper
1 pound sourdough bread, sliced 1/2 inch thick
1 quart whole milk

Method:

1
Preheat the oven to 42
2
Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 37
3
Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.
4
In a bowl, mix the milk with the eggs. Season with salt and pepper.
5
Pour the custard over the bread; cover with plastic wrap.
6
Lay a few cans on the plastic to keep the bread submerged.
7
Let soak until most of the custard is absorbed, about 15 minutes.
8
Remove the plastic.
9
Place a sheet of oiled parchment paper on top of the pudding and cover with foil.
10
Bake in the center of the oven for 30 minutes.
11
Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden.
12
Let the pudding cool for 15 minutes before cutting into squares and serving.
13
Make Ahead: The pudding can be prepared through Step 3 and refrigerated overnight.
14
Let stand at room temperature for 30 minutes before proceeding.
15
Wine Recommendation: Look for a full-flavored Chardonnay with only a little oak, such as the 2002 Tormaresca from Italy or the 2000 Antonin Rodet Chteau de Chamirey Blanc from France.