Weekdays 10am/9c
  • Showtimes
Baby Artichoke Bread Pudding

Baby Artichoke Bread Pudding

Food Editor of The Washington Post Mary Beth Albright is making a savory bread pudding dish with baby artichokes and cheese.
Ingredients for Baby Artichokes
  • 10 baby artichokes
  • 1 tbsp. olive oil
  • Salt and pepper
Ingredients for Bread Pudding
  • 3 tbsp. melted butter
  • 8 cups of stale bread, cut in 1-inch cubes
  • 6 large eggs
  • 1 ½ cups milk
  • ½ cup chicken stock
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh chives
  • 2 tbsp. fresh thyme leaves
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese

Directions

1. Heat oven to 400 degrees. Cut a bit off the top and stem of each artichoke, and remove any tough outer leaves. Cut each in half lengthwise and place on a rimmed baking sheet. Toss with olive oil, salt, and pepper and roast for about 10 minutes, shaking the pan halfway through.

2. In a casserole dish, toss bread cubes with melted butter. In a large bowl, whisk together eggs, milk, stock, and lemon juice. Add chives, thyme, salt, pepper, and cheeses and stir until combined. Pour over bread cubes and toss until incorporated. Add artichokes and toss, taking care to keep the pretty little artichokes as intact as possible. Let it sit for 20 minutes or so, until the bread absorbs most of the liquid. Bake for about 30 minutes, or until cheese is bubbly on top. Cool for 10 minutes, cut into squares and serve.

Get more information about this episode >>

The Latest Recipes