Three Cheese & Artichoke Bread Pudding

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 tablespoon unsalted butter
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 slices day old bread, torn into small pieces
• 5 eggs
• 1 cup minced herbs (tarragon, basil, chives, thyme, marjarom, mint, italian parsley)
• 1 cup fresh spinach leaves, chopped
• 1/8 teaspoon smoked spanish paprika
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon pepper
• 3/4 teaspoon salt
• 10 ounces frozen artichoke hearts (thawed & chopped)
• 1/4 lb parmigiano-reggiano cheese, grated
• 1/4 lb mozzarella cheese, grated
• 1/2 lb gruyere, grated
• butter

Recipe

• 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.