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.”
1hr 10mins

Ingredients Nutrition


  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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