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Three Cheese & Artichoke Bread Pudding

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“I took a cooking class and this was one of the standout recipes - I am posting it here so everyone can enjoy it. There were several people in our class that didn't even like artichokes and they gobbled this up.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees - preferably convection oven. Generously butter a 3 quart souffle dish (or if you prefer a crustier souffle with more crisp edges use a 2 inch deep by 10 inch roasting pan).
  2. Beat the milk and cream together in a shallow container. Add the bread to the milk and cream - set aside to soak for 15 minute.
  3. Meanwhile whisk the eggs, herbs, spinach, paprika, nutmeg, pepper and salt in a medium bowl. Squeeze the bread gently to extract the milk. Whisk the milk into the egg-herb mixture. Stir in the soaked bread, the artichokes and the cheese.
  4. Pour into the buttered baking dish. Dot the top with butter. Bake in a preheated overn for 35-40 min or until golden brown on top, set in the center and bubbling.

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