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Artichoke, Gruyere and Spinach Savory Bread Pudding
2014-11-26
https://www.metro.ca/userfiles/image/recipes/pudding-de-pain-perdu-aux-artichauts-gruyere-epinards-10220.jpg
PT10M
PT25M
PT35M
Preheat the oven to 400°F (200°F).Divide 1 Tbsp. (15 mL) of butter between 4 10-ounces ramekins and place them on a baking sheet.Place in oven on the middle rack allowing butter to melt.Remove baking sheet from oven and swirl the butter around in the ramekins, up the sides and across the bottom. Set aside.In a medium skillet, heat 1 Tbsp. (15 mL) of the butter and add the shallots, salt and pepper.Cook until softened, about 3 minutes.In a large mixing bowl, toss bread, spinach and cheese.Add shallots, artichoke hearts, milk and eggs and mix.Sprinkle in basil.Spoon mixture into ramekins and place baking sheet of ramekins in oven and cook until golden brown, about 25 minutes.Remove baking sheet from and cool 10 to 15 minutes.Serve warm with a side salad.
4
Sweet Potato Chronicles
4
2
5
3
2 Tbsp. (30 mL) butter, divided
2 shallots, chopped
1 tsp. (5 mL) lemon sea salt flakes
1/4 tsp. (1 mL) pepper
398 mL artichoke hearts, drained and chopped
2 thick slices of crusty bread into 1-inch cubes
6 egg, beaten
2 cups (500 ml) packed chopped spinach
1 1/2 tasse (375 mL) gruyère cheese, grated
1/4 cup (60 mL) milk
1 tsp. (5 mL) fresh chopped basil
Artichoke, Gruyere and Spinach Savory Bread Pudding
4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter, divided
-
2
shallots, chopped
-
1 tsp.
(5 mL)lemon sea salt flakes
-
1/4 tsp.
(1 mL)pepper
-
398 mL
artichoke hearts, drained and chopped
-
2
thick slices of crusty bread into 1-inch cubes
-
6
egg, beaten
-
2 cups
(500 ml)packed chopped spinach
-
1 1/2 tasse
(375 mL)gruyère cheese, grated
-
1/4 cup
(60 mL)milk
-
1 tsp.
(5 mL)fresh chopped basil
Preparation
Preheat the oven to 400°F (200°F).
Divide 1 Tbsp. (15 mL) of butter between 4 10-ounces ramekins and place them on a baking sheet.
Place in oven on the middle rack allowing butter to melt.
Remove baking sheet from oven and swirl the butter around in the ramekins, up the sides and across the bottom. Set aside.
In a medium skillet, heat 1 Tbsp. (15 mL) of the butter and add the shallots, salt and pepper.
Cook until softened, about 3 minutes.
In a large mixing bowl, toss bread, spinach and cheese.
Add shallots, artichoke hearts, milk and eggs and mix.
Sprinkle in basil.
Spoon mixture into ramekins and place baking sheet of ramekins in oven and cook until golden brown, about 25 minutes.
Remove baking sheet from and cool 10 to 15 minutes.
Serve warm with a side salad.
Source :
Sweet Potato Chronicles
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
