Artichoke Bread Pudding


  • One 1 ¼-pound jar marinated artichokes, drained and thinly sliced, oil reserved
  • ¾ pound Manchego cheese, rind removed, cheese thinly sliced
  • One 1-pound loaf sourdough bread, sliced ½ inch thick
  • Salt and freshly ground pepper
  • 1 quart whole milk
  • 1 large garlic clove, halved
  • 6 large eggs, lightly beaten

1. Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375°.2. Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the rese...

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