Name: Savory Artichoke Bread Pudding
Ingredients: 4 tb Unsalted butter; 2 pk (9 oz) frozen artichoke hearts; thawed; 2 lg Shallot; finely chopped; 1/2 ts Dried thyme; Salt; 3/4 lb Crust bread; cut into 1" cubes; 3/4 c Gruyere cheese (about 2 ounces); grated; 5 c Milk; 5 lg Eggs; 4 Egg yolks; 1/2 ts Freshly ground pepper; 1/3 c Freshly grated parmesan cheese

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizers, Brunch	8	Servings

INGREDIENTS

4	tb	Unsalted butter
2	pk	(9 oz) frozen artichoke hearts; thawed
2	lg	Shallot; finely chopped
1/2	ts	Dried thyme
		Salt
3/4	lb	Crust bread; cut into 1" cubes
3/4	c	Gruyere cheese (about 2 ounces); grated
5	c	Milk
5	lg	Eggs
4		Egg yolks
1/2	ts	Freshly ground pepper
1/3	c	Freshly grated parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 350&deg;. 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 13x9-inch 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 1/2 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 MM-Recipes Digest  by Diane Slaninko <dslaninko@home.com> on Feb
12, 1998

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”