Artichoke Leek Bread Pudding

I'm obsessed with artichokes in all forms. Baked artichokes, artichokes on pizza, and artichoke bakes are my favorite. This flavorful bread pudding could be a perfect side dish or a light main dish served with a salad on the side.

Serves 6

• 6 eggs
• 2 cups whole milk
• 1 tbsp Dijon mustard
• 1/2 tsp ground nutmeg
• 3 cups Italian bread, cut in 1-inch pieces
• 1 tbsp olive oil
• 3 cups sliced leeks (white parts only) 
• 1 12-oz jar marinated artichoke hearts, drained
• 2/3 tsp dried thyme (plus more for sprinkling)
• 1/4 tsp smoked paprika
• 1 cup Italian style cheese
• 1/2 cup grated Parmesan 

1. Preheat oven to 350F. Grease an 8-cup baking dish with cooking spray.

2. In a large bowl lightly beat the eggs, milk, mustard, and ground nutmeg. Season with salt and pepper. Add the bread chunks and press them down to cover them with the egg mixture. They will soak while you're working on the rest of the recipe.

3. Heat olive oil in a skillet over medium. Add sliced leeks and saute for 5 minutes stirring them every once in a while. Add artichoke hearts, thyme, paprika and season to taste. Saute for 5 more minutes.

4. Combine the bread mixture with the artichoke mixture and Italian style cheese. Pour the mixture into the prepared baking dish. Sprinkle with the Parmesan cheese and a pinch of thyme. Bake for 45 minutes or until the pudding is golden brown and is set. Bon Appetit!

Inspired by "Savory Bread Pudding with Artichokes and Two Cheeses" by Vegetarian Times. November 2014.