Why not try a bread pudding as a side dish instead of dessert? This savory dish from the Sweet Potato Chronicles is just the ticket.
Artichoke, Gruyere and spinach savory bread pudding
- 2 tbsp. butter, divided
- 2 shallots, chopped
- 1 tsp. lemon sea salt flakes
- 1/4 tsp. pepper
- 1 can artichokes hearts packed in water, drained and chopped
- 2 thick slices of crusty country bread cut into 1-inch cubes
- 6 eggs, beaten
- 2 cups packed chopped spinach
- 1 1/2 cups grated Gruyere
- 1/4 cup milk
- 1 teaspoon fresh chopped basil
Preheat the oven to 400F. Divide one tablespoon of butter between 4 10-ounces ramekins and place them on a baking sheet. Put them in the oven on the middle rack and allow the butter to melt. Remove baking sheet from oven and swirl the butter around in the ramekins, up the sides and across the bot-tom. Set aside.
In a medium skillet, heat 1 tablespoon of the butter and add the shallots as well as the salt and pepper. Cook until they soften, about 3 minutes.
In a large mixing bowl, toss the bread, spinach and cheese. Add the shallots, artichoke hearts, milk and eggs and mix. Sprinkle in the basil.
Spoon the mixture into prepared ramekins. Place the baking sheet of ramekins back in the oven and cook until golden brown, about 25 minutes.
Remove baking sheet from the oven and allow ramekins to cool for 10 to 15 minutes. Serve in ramekins or run a paring knife around the edges to loosen the pudding and turn out onto plates. Serve warm with a side salad.
Join the conversation