Thursday, November 8, 2012

Cheesy Sausage Artichoke Bread Pudding . . .oh good Heavens it's good

1 (1-pound) loaf crusty country-style white bread
1/8 cup olive oil
1/8 cup butter
2 teaspoons chopped fresh thyme
1 garlic clove, minced
Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 40 minutes in a 170 degree oven. Return toasted bread cubes to same very large bowl.
3-1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons grainy brown mustard
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne
Whisk eggs in a large bowl; add cream. Add mustard, salt, pepper, cayenne, and nutmeg: mix well.

2 cups chopped spinach (thawed and squeeze water out by pressing with paper towels)
1 cup chopped yellow onions, sautéed
3/4 cup chopped artichoke hearts, drained
1-1/2 cups crumbled cooked pork sausage
1 cup shredded Fontina cheese
Toss bread, spinach, artichokes, and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared dish and push down to compact. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
Bake uncovered in a 350 degree oven for one hour or until custard is almost set. Sprinkle with cheese and continue baking until golden, 10 – 15 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.



Oh my goodness, I always run tinto your amazing recipes exactly when I'm hungry the most, lol!! This looks sooo very yummy! Thanks.

Kathleen Richardson said...

I'm always up for a good bread pudding and really like this idea.