Contains: Gluten, wheat, dairy. Is: Savory, vegetarian.
Hope you enjoy!
My basic changes were to use English muffins for the bread, and to switch out the cheese for one that was available here this week.
I do want to re-make this recipe with real sourdough bread. The muffins were used due to an online recipe challenge (at Cooking Bites.com) which specified burger buns or similar things such as English muffins, as a needed ingredient for the challenge. But, yes, the English muffins are a tasty substitute! (This is why you have been seeing more gluten-containing recipes of late… many less upcoming!)
Being as the requested cheese as per my source recipe is Manchego, I suspect this recipe draws largely from the Spanish influences of the Mediterranean region. Looking online for substitutions, I found Zamorano (even more obscure here) and English Cheddar. I decided to combine the best of a Vermont cheddar with Asiago.
Prep Time: 15 minutes.
Cook Time: 45 minutes.
Rest Time: 15 minutes.
Leftovers: Yes. You can refrigerate and let come towards room temperature for a half hour prior to serving.
English Muffin Bread Pudding with Marinated Artichoke Hearts
- About 1/3 pound of English muffins. Depending on the brand, this may be one and a half to 2 and a half muffins. Slice or pull open. Slices or sections should not be thicker than half an inch (1.25 cm).
- 1/2 teaspoon minced garlic
- 6.72 ounces jar marinated artichokes, drained and thinly sliced, some oil reserved
- Salt and freshly ground pepper
- 4 ounces Manchego cheese, rind removed, cheese thinly sliced I didn’t have Manchego, or the chance to find where to get some in a timely manner, so I settled for a 1:1 ratio of Vermont cheddar to Asiago. No regrets!
- 1/3rd quart / 1.33 cups / whole milk
- 2 eggs, beaten.
Preheat oven to 425°. F / 220°.C,
Toast the bread in the oven on a rack until dry and a little golden. Allow to cool enough to handle. With the underside of a spoon, rub one side of each piece of bread with the garlic.
Lower the temperature to 375° F/ 190°.C.
Oil the bottom of a 4 x 9 inch baking pan with a half tablespoon of that reserved oil from the artichoke heart jar.
Arrange one thickness of the muffins on the bottom of the pan, breaking it apart should you need for coverage. Top this with half of the artichokes. Add a little salt and pepper, then top with a third of the cheese.
Repeat with a second layer of muffin as earlier. Add the rest of the artichokes and another third of the cheese. Again a little salt and pepper.
On top of this, add the last of the muffin material, and top with the rest of the cheese.
Mix the eggs and the milk together in a bowl. Add a bit more salt and pepper. Then pour this mixture over the muffin/artichoke/cheese in your pan. Cover this with plastic wrap, and lay something solid and heavy enough down atop this to keep the muffins submerged.
Allow to sit for about 15 minutes so that this liquids can be absorbed by the bread. Remove the weights and the plastic wrap.
Lightly oil some parchment paper and place it over the bread pudding (oil side down), covering the entire top with foil, folding the foil in, so that it stays in place.
Bake 30 minutes, then remove the foil and parchment paper. Bake a further 15 minutes, or until the top is golden. (My top wasn’t quite golden, so I put the dish on broil for two minutes.)
Let the bread pudding cool for 15 minutes before serving if you desire this warm. (The dish can also be served at room temperature.)