Cheesy Artichoke Bread Pudding

Daily Inspiration S


I love savory bread puddings -- a great accompaniment to any meal dish.


★★★★★ 1 vote

20 Min
45 Min


  • 6 large
  • 2 c
    2% reduced-fat milk
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
    freshly grated nutmeg
  • 3 c
    loosely packed 1-inch bread cubes - italian, french or sourdough
  • 2 jar(s)
    6 oz. jars marinated, quartered artichoke hearts - drained and oil reserved
  • 1 large
    onion, thinly sliced (about 3 cups)
  • 1 Tbsp
    fresh thyme, chopped (divided)
  • 1/4 tsp
  • 1 c
    sharp cheddar cheese, grated
  • 1/2 c
    freshly grated parmesan cheese

How to Make Cheesy Artichoke Bread Pudding


  1. Preheat oven to 350 degrees F. Coat an 8-10 inch baking dish with cooking spray.
  2. Whisk together eggs, milk, mustard and nutmeg in a large bowl. Season with salt and pepper. Add bread cubes and press down into liquid to moisten. Set aside to soak.
  3. Heat 2 tbsp. reserved artichoke marinade/oil in a skillet over medium-high heat. Add onion and sprinkle with salt. Cook 5-7 minutes or until onions are soft.
  4. Reduce heat and add artichoke hearts, 1/2 tbsp. thyme, and paprika. Saute 5-7 minutes more or until artichoke hearts are tender and beginning to brown.
  5. Stir artichokes and cheddar cheese into bread mixture and transfer to prepared baking dish. Sprinkle with parmesan cheese and remaining thyme. Bake for 45 minutes or until top is golden brown and custard is set.

Printable Recipe Card

About Cheesy Artichoke Bread Pudding

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian Low Fat

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