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Copy LinkSavory Artichoke and Leek Bread Pudding
Servings: 4 to 6
Total Time: 3 1/2 hours
Ingredients
10 ounce baguette or stale bread, cut in 1-inch cubes
3 14-ounce cans of quartered artichoke hearts, drained and rinsed
2 medium leeks, rinsed and chopped (pale green and white parts only)
3 cups whole milk
4 ounces feta cheese, crumbled
2 TBSP fresh lemon juice
1 TBSP unsalted butter
4 large eggs
salt and pepper
Directions
1. Preheat oven to 350°F. Spread the bread cubes on a baking sheet and bake in the oven until dry but not browned, about 10 minutes. (If using stale bread you can skip this step).
2. Melt the butter in a large pan over medium heat. Add the leeks and cook, stirring occasionally, about 5 minutes. Stir in the artichokes, take off the heat and set aside.
3. In a large mixing bowl add the bread cubes, leeks, artichokes, and feta, stir to combine.
4. In a separate bowl whisk together the eggs, milk, lemon juice, 1 tsp salt, and 1 tsp pepper.
5. Pour the egg mixture over the bread mixture and stir until well combined and all the bread cubes are wet.
6. Spread the mixture evenly in a 9x13 baking dish. Cover and refrigerate for at least 2 hours.
7. Remove the dish from the refrigerator and uncover, preheat the oven to 350°F.
8. Bake the dish, uncovered, in the preheated oven for about 1 hour or until golden brown on top.
9. Allow to cool for 10 minutes before serving.
2. Melt the butter in a large pan over medium heat. Add the leeks and cook, stirring occasionally, about 5 minutes. Stir in the artichokes, take off the heat and set aside.
3. In a large mixing bowl add the bread cubes, leeks, artichokes, and feta, stir to combine.
4. In a separate bowl whisk together the eggs, milk, lemon juice, 1 tsp salt, and 1 tsp pepper.
5. Pour the egg mixture over the bread mixture and stir until well combined and all the bread cubes are wet.
6. Spread the mixture evenly in a 9x13 baking dish. Cover and refrigerate for at least 2 hours.
7. Remove the dish from the refrigerator and uncover, preheat the oven to 350°F.
8. Bake the dish, uncovered, in the preheated oven for about 1 hour or until golden brown on top.
9. Allow to cool for 10 minutes before serving.
Next time I think I'll cut back the milk from 3 cups to 2 so that it comes out of the oven a little bit crunchier, other than that very good.