| 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°. 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
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