Wild Mushroom and Artichoke Bread Pudding

Serves 8 as a Main Course

Preheat oven to 350 degrees.


4 tablespoons butter
1 9 ounce package frozen artichoke hearts, thawed
2 large shallots, finely chopped
1/2 pound mushrooms, cleaned and sliced
1 tablespoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
3/4 pound crusty bread, cut into 1” cubes
3/4 cup grated Gruyere cheese, about 2 ounces
5 cups milk
5 large eggs
3 egg yolks
1/2 teaspoon fresh ground pepper
1/3 cup freshly grated Parmesan


Melt butter in a large skillet over moderately high heat.

Add shallots and saute’ until soft.

Add mushrooms and season with salt. Saute’ until soft and they begin to release water. You may need to lower the heat.

Add artichoke hearts, thyme and parsley and saute’ briefly to bring out flavor.

Spread the bread cubes in a 13” X 9” baking pan. Add the mushroom mixture and gruyere and toss well.

In a bowl, whisk the milk, egg yolks and eggs plus 1/2 teaspoon of salt and 1/2 teaspoon of pepper and pour the mixture over the bread cubes. Sprinkle with Parmesan.

Set the baking dish in a large roasting pan filled with enough hot water to reach halfway up the sides of the bread pudding pan.

Bake about 50 minutes or until the custard is set and the top is well browned. Remove from the oven and let cool slightly.

Recipe thanks to Merianne Myers.

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