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Artichoke, Gruyere and Spinach Savory Bread Pudding 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.
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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

Artichoke, Gruyere and Spinach Savory Bread Pudding

Rate this recipe
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4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter, divided
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 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
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    Flyer Deal  (1)
    DEMPSTER'S WHITE OR WHOLE WHEAT BREAD OR DEMPSTER'S BAGELS

    DEMPSTER'S WHITE OR WHOLE WHEAT BREAD OR DEMPSTER'S BAGELS

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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 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
Imprimer ma sélection

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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