Artichoke and garlic bread pudding
  8 portions
  • 1 tbsp de Olive oil
  • 3 cup de Chopped garlic
  • 3 cup de Mr. Cook Artichokes
  • 1 cup de Sour cream
  • 6 de Eggs
  • 1 cup de Milk
  • 1 cup de Butter
  • 1 unit de Sliced bread sileced into half-inch thick slices
  • 1 cup de Manchego cheese without edge and finely chopped
  • 1 pinch de Salt
  • 1 pinch de Black pepper
  1. Preheat the oven to 425 ° F and toast the bread.
  2. Mix the garlic with the butter.
  3. Lower the oven temperature to 375 °. Spread butter on top of toast.
  4. Brush the bottom of a baking dish with 1 tablespoon of oil and place a layer with 1/3 of the bread toast.
  5. Cover with half of the artichokes.
  6. Season lightly with salt and pepper and cover with a third of the cheese.
  7. Repeat with another layer of toasted bread, artichokes and cheese and season with salt and pepper. Top with toast and remaining cheese.
  8. In a bowl mix the milk with the eggs. Season with salt and pepper.
  9. Pour the cream over the bread; cover with plastic paper.
  10. Place a few cans on the plastic to keep the bread submerged. Allow to soak until most of the cream is absorbed, approximately 15 minutes. Remove the plastic.
  11. Place a sheet of waxed paper on top of the cake and cover with foil.
  12. Bake in the center of the oven for 30 minutes. Remove the foil and waxed paper; bake for 15 more minutes, or until the surface is browned.
  13. Let the pudding cool for 15 minutes before serving, cut into squares.
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