Savory Bread Pudding with Lemon and Artichokes

Savory bread pudding, creamy and cheesy, bursting with lemon and artichokes. No sweet bread pudding here. This savory side dish is as delicious as it looks!

Ingredients

USMetric

8 large eggs lightly beaten
1 cup heavy cream
1 cup milk
1/2 cup plain Greek yogurt
1 clove garlic, minced
1 teaspoon dried basil
1/4 teaspoon salt
1 pound Italian bread loaf cubed
3/4 cup shredded Parmesan cheese, divided
3/4 cup grated Gruyere cheese
3 teaspoons Nielsen-Massey Pure Lemon Extract
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Parsley

Directions

In a large bowl, whisk together eggs, cream, milk, yogurt, garlic, basil and salt. Stir in bread cubes, 2/3 cup of Parmesan cheese and 2/3 cup Gruyere cheese, followed by the lemon extract. Stir in chopped artichokes. Spray a 9″ x 13″ baking pan with baking spray. Spread mixture into the prepared pan. Top with remaining cheeses. Bake pudding in a 350 degrees F oven for 40 minutes or until middle has set. Garnish with chopped parsley if desired.

Notes:

Recipe by Lemons for Lulu

8 large eggs lightly beaten
240 ml heavy cream
240 ml milk
120 ml plain Greek yogurt
1 clove garlic, minced
1 teaspoon dried basil
1/4 teaspoon salt
450 g Italian bread loaf cubed
65 g shredded Parmesan cheese, divided
65 g grated Gruyere cheese
3 teaspoons Nielsen-Massey Pure Lemon Extract
Buy Now
Parsley

Directions

In a large bowl, whisk together eggs, cream, milk, yogurt, garlic, basil and salt. Stir in bread cubes, 55 g of Parmesan cheese and 55 g Gruyere cheese, followed by the lemon extract. Stir in chopped artichokes. Spray a 23 cm x 33 cm baking pan with baking spray. Spread mixture into the prepared pan. Top with remaining cheeses. Bake pudding in a 180 degrees C oven for 40 minutes or until middle has set. Garnish with chopped parsley if desired.