Sunday Brunch Features Spectacular Savory Bread Pudding

Sides / February 17, 2014

I imagine these things in my sleep, you know. Battling the demons of insomnia by creating recipes in my head is one way to thwart all the worries I cannot suppress. What’s even better is I’m coming up with more and more culinary chart-busters each time I experiment, so this kind of brain activity seems worthwhile. And I believe every cook out there knows that with each dish they try, they improve as well. There is no “top of the mountain,” for any chef. (Although I do wish there was more REM sleep.)

I had such fantastic success with my rum raisin bread pudding that I got to thinking I should create a savory version. Knowing it is mostly bread and eggs, the start of every breakfast, I just turned every thing un-sugary, even adding a kick with a sprinkling of chili flakes, which elevated all the flavors. With the bite of feta, the tang of artichoke hearts, the fresh thyme and crusty exterior, the dish WORKS. I recommend you cover it with crumbled bacon and sour cream, or my personal naughty covering: hollandaise sauce. So what if I can’t sleep. At least eating is fun!

Savory Greek Bread Pudding with Artichokes and Feta

Prep time 45 minutes/Cook time 35-40 minutes


7 extra-large eggs
Butter for greasing pan
Olive oil for drizzling
1 and ½ C 2% milk
1/3 C diced yellow onion
¾ C chopping fresh spinach
1 t fresh thyme leaves chopped
½ T chili flakes (to taste)
½ loaf or about 7 large slices potato bread, cut into 1 inch chunks and toasted
Salt and pepper to taste…I use about 1 t of salt and ½ t pepper.
1 14 oz can of artichokes, drained, whole or quarters, chopped to the size you prefer
Sprinkling of feta cheese, or about ¼ C


  • Butter inside of 11 by 7 inch glass baking dish. Place half toasted bread crumbs in dish. Cover with chopped spinach. Put remaining bread on top. Mix all other ingredients thoroughly, except for cheese and artichoke hearts. Cover bread with egg mixture. Then place chopped artichoke hearts and feta on top.Push bread into egg mixture so it all gets soaked. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees. Drizzle olive oil on top of mixture…about 2 T. Put in oven and cook for 35 minutes at 350. Then turn heat up to 375 and finish for about another 12 minutes, until tops are golden and the whole mixture starts to poof out of the dish.
  • Garnish with the bacon and/or sour cream or a decadent hollandaise sauce.

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