- 1 teaspoon olive oil
- 1/2 cup finely chopped shallots (about 1 large)
- 1 (10-ounce) package frozen artichoke hearts, thawed
- 2 garlic cloves, minced
- 1/2 teaspoon dried herbes de Provence
- 1 3/4 cups non-fat milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/2-3/4 (1-pound) loaf whole wheat or multi-grain bread, cut into 1-inch cubes (about 5 cups)
- Cooking spray
- 3/4 cup (3 ounces) crumbled goat cheese, divided
How It’s Done:
First, I cut up the bread. When using bread in any savory recipe, it’s usually easier to let the bread be a little stale. This loaf had sat out for a day. It’s juts easier to cut. Also, using a serrated knife is a must.
Since my loaf was 22 ounces, rather than the 16 the recipe called for, I discarded the ends of the loaf (or the butt as my family calls it) and then sliced off the bottoms of the slices. Because I was using a multi-grain bread, the crust is a little tougher, so I decided that I wanted to discard the bottoms so there wasn’t too much crunchiness.
Once the artichoke mix had cooled, I added it to the Parmesan and bread in a huge bowl and then poured in the liquid. I stirred everything together until all bread pieces were covered in liquid and let it sit for 20 minutes.
Then, I spooned about half of the bread mixture into a 8×8 baking dish that I had previously sprayed with cooking spray. I sprinkled half of the goat cheese over the bread, then spooned the rest of the bread mix into the dish. I had to mash it down a little bit as I went to make sure it fit and all of the whole were filled.