1. Preheat the oven to 350?. Melt the butter in a large skillet. Add the artichoke hearts, shallots and thyme, season with salt and cook over moderately high heat, stirring occasionally, until the shallots have softened, about 5 minutes. 2. Meanwhile, spread the bread cubes in a 13x9-inch baking dish. Add the artichoke hearts and Gruy=E8re and toss well. In a bowl, whisk the milk with the eggs, egg yolks, pepper and 1/2 teaspoon of salt. Pour the custard evenly over the bread and sprinkle with the Parmesan. 3. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the sides of the baking dish. Bake for about 50 minutes, or until the custard is set and the top of the pudding is well browned. Let cool slightly before serving. Recipe by: =20 Posted to MM-Recipes Digest by Diane Slaninko
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 8|
|Calories from Fat: 669 (68%)|
|Amt Per Serving||% DV|
|Total Fat 74.4g||99 %|
|Saturated Fat 36.7g||183 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 1610mg||495 %|
|Sodium 703.7mg||24 %|
|Potassium 679mg||18 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 32.9g|
|Protein 44g||63 %|
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Calories per serving: 982
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