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Artichoke Bread Pudding with Bacon and Gorgonzola

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

I am always looking for new and interesting dishes to add to my lists of favorites. This creative recipe is full of bold and exciting flavors that work wonderfully together. Lauren’s recipe for a filling and satisfying Artichoke Bread Pudding from is inexpensive to make and leaves plenty to share with others.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

To create this delicious dish, you will need: brioche bread, jarred artichokes (in olive oil, drained and oil reserved), shredded mozzarella, Gorgonzola crumbles, bacon, eggs, and milk. (I didn’t have any brioche bread on hand and used what I had. It turned out great all the same!)

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

To start preparing, take non-stick cooking spray and evenly coat a 9 x 13 casserole dish. Evenly distribute the bread on the bottom of the dish. Lightly brush the tops of each slice with the artichoke oil that was reserved. (Tip: Make sure to lightly brush each slice. Using too much oil will make your bread soggy and your dish greasy.)

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Next, just like you add toppings to a pizza, add artichokes on top of the bread.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Sprinkle mozzarella cheese and Gorgonzola cheese on top.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Sandwich your bottom layer by adding remaining slices of bread on top to create a second layer. Lightly brush the tops of each slice.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Add the remaining mozzarella on top …

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

… and then add the Gorgonzola.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Take diced bacon (cooked) and sprinkle on top.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

In a medium-sized mixing bowl, whisk eggs. Add milk to the whisked eggs.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Take the egg mixture and pour it over the bread.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Let the pudding sit for 15 minutes, or until the bread slices are properly soaked.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Cover the baking dish with foil and heat the oven to 375ºF. Bake for 30 minutes and then remove foil and continue to bake for 15 additional minutes, or until the top of the dish is golden brown and cheese is nice and hot.

 
 
 
Tasty Kitchen Blog: Artichoke Bread Pudding with Bacon and Gorgonzola. Guest post by Georgia Pellegrini, recipe submitted by TK member Lauren of Climbing Grier Mountain.

You are now ready to dig in!

Explore more uniquely wonderful dishes like this one at Climbing Grier Mountain!

 
 

Printable Recipe

Artichoke Bread Pudding with Bacon and Gorgonzola

See post on Climbing Grier Mountain’s site!
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Prep Time:

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Difficulty: Easy

Servings: 4

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Description

A savory pudding for any occasion!

Ingredients

  • 8 whole 1/2 Inch Slices Brioche Bread
  • 2 cups Jarred Artichokes In Olive Oil, Drained, Oil Reserved
  • 1-½ cup Mozzarella, Shredded
  • 1 cup Gorgonzola Crumbles
  • 6 whole Pieces Bacon, Cooked, Diced
  • 6 whole Eggs
  • 4 cups Whole Milk
  • Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 375 F. Spray a 9 x 13 casserole dish with non-stick cooking spray. Lay four slices of bread in the bottom of the baking dish. Brush the top of the bread slices with some of the leftover artichoke oil. Place the artichokes on top of the bread and sprinkle half of the mozzarella and half of the Gorgonzola over top. Lay the final four slices of the bread on top. Brush the tops with more of the artichoke oil. Sprinkle the tops with the remaining cheese and the bacon.

In a bowl, whisk eggs and milk together. Pour egg mixture over the bread and let the pudding soak for about 15 minutes. Put some foil over the top of the dish and bake for 30 minutes. Remove foil and continuing baking for another 15 minutes or until golden brown and bubbly.

Recipe adapted from bon appetit.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

 

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Looks Delicious! Pumpkin Tiramisu

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Pumpkin Tiramisu, submitted by TK member Christina of Dessert for Two)

Pumpkin is everywhere this time of year, as we all can’t help but notice. I tend to get a little bit overloaded with pumpkin recipes before I’ve even had a chance to make very many. I’m always looking for fresh, new things to do with pumpkin, and this Pumpkin Tiramisu from TK member Tina of Dessert for Two stopped me in my tracks. You can’t go wrong with tiramisu, and pumpkin mascarpone sounds like just about the best concoction I’ve heard of all week. It’s an easy recipe, too. Just needs to chill for a few hours.

Hope you’re doing some good baking and cooking with pumpkin. Enjoy something sweet this weekend. You deserve it!

 

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Share Your Warm Breakfast Ideas

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Warm Breakfast Ideas)

The other day, I woke up with less-than-toasty toes and a familiar yet unwelcome ache in my bones. Still clinging to the memory of summer, we slept with the bedroom window open, and overnight, the temperatures had dipped to near-frost levels. Yay.

I hoped it was just a fluke, but it’s been downright chilly the past few days. So the blender on my counter that’s usually called into healthy smoothie action in the morning has instead been getting the stink eye from me. A cold breakfast is the last thing I want when my feet are cold and I can’t remember where I packed my sweaters.

So today’s Kitchen Talk will be all about warm meals to start off your day. Tell us:

What’s your favorite thing to make when you need a warm breakfast?

Lately, I’ve been whipping up (don’t laugh) fried rice for breakfast. I’ll re-purpose leftovers, cook them with brown rice, butter, and garlic, and sometimes I’ll mix in an egg for added protein. It’s such a satisfying meal that I don’t usually need anything else until early afternoon.

Of course, I can only eat so much fried rice. And they say some parts of the country may be in for another brutal winter, which means we have a lot of cold mornings ahead of us. So do you have any warm breakfast tricks up your sleeve? Come share below!

 

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Baked Sausage Fontina Sandwiches

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Football season is here and I’m doing touchdown dances all over the place. Truthfully, it’s not really about the game for me—it’s about the food, and picking the team with the coolest uniforms to root for. Unless it’s the Seahawks, because well, they’re my hometown team after all.

Football Sunday is sacrosanct around this household. My husband flips between the channels, I make the food. It is the perfect system for us. To gear up for this season, tuck these Baked Sausage Fontina Sandwiches from TK member Christy into your arsenal. Let me tell you, these will be making game day appearances the whole season long.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

The line up of goods is a real simple one, and that’s great for Sunday game day because if you want to catch any of the action, you don’t want to be standing over the stove four quarters straight.

Instead of using the ground chuck and pork sausage for this recipe, I opted for ground turkey and ground Italian chicken sausage.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In a large skillet, brown the ground turkey and sausage until cooked through and browned. Drain any fat that might have rendered.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Season the sausage and stir to combine.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Next, in goes the tomato sauce. I was a total genius and picked up tomato paste in a mad rush at the store. To make the paste into sauce, I did a quick calculation and included enough water to the paste to equal the required 15 ounces of tomato sauce. It worked out wonderfully.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In it went, and the smell was incredible.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Over the tomato sauce and sausage went the oregano and basil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Once all your herbs are incorporated into the mix, it’s time to fill the buns! Split all of buns in half, and if you’re feeling daring, toast them. Top the bottom half of the buns with the sausage mixture.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Then top the sausage with the shredded fontina. Put the other half of the bun in place and wrap the whole sandwich in a square of foil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Can’t you just imagine the awesomeness happening inside here? Bake the lot of them in a preheated 350ºF oven for about 15 minutes.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Unwrap and serve!

Be sure to check out Christy’s TK recipe box and her site, Sunsets on the Side, for more game day sweets and savories! My eye is on this Chuck Roast Chili! Thanks, Christy!

 
 

Printable Recipe

Baked Sausage & Fontina Sandwiches

See post on Christy @ Sunsets on the Side’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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Description

These warm, gooey sandwiches are hearty and comforting, and they’re easy to make ahead for a crowd.

Ingredients

  • 1 pound Ground Italian Sausage (hot Or Mild)
  • 1 pound Ground Chuck
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Garlic Powder
  • 1 can (15 Oz. Can) Tomato Sauce
  • ½ teaspoons Dried Oregano
  • 3 Tablespoons Finely Chopped Fresh Basil
  • 8 whole French Hamburger Buns (or Any Sturdy Roll)
  • 4 ounces, weight Fontina, Sliced
  • 8  Sheets Of Aluminum Foil (big Enough To Wrap Each Sandwich)

Preparation Instructions

Preheat oven to 350 F.

Place the sausage and ground chuck in a large, non-stick skillet. Add the salt, pepper and garlic powder, and cook over medium heat, stirring often and breaking the meat up with your spatula, until it is cooked through and browned (about 10-12 minutes). Turn off the heat and drain the grease from the pan.

Place the skillet back over medium heat. Add the tomato sauce and oregano, and stir to combine. Simmer until mixture thickens, about 5 minutes. Turn off the heat, and stir in the basil.

Spoon the meat mixture evenly onto the the bottom half of each of the hamburger buns, top the meat with Fontina slices, add the top of the bun and then wrap each sandwich in foil.

Place the sandwiches on a baking sheet and bake for 15 minutes.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Looks Delicious! Warm French Onion Dip

Posted by in Looks Delicious!

Up the sass points of your game day spread with this Warm French Onion Dip from TK member Kelley Simmons. It's hearty and cheesy and can be enjoyed with just one hand, perfect for distracted sports spectators.

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Let’s Talk Apples

Posted by in Kitchen Talk

Apple desserts are reserved for autumn, when the leaves turn golden and rustle beneath your feet, and mornings are crisp, inviting you to linger in bed just a little bit longer. Maybe because fall means it's apple picking season around these parts, and with access to bushels upon bushels of local apples, the oven gets a workout churning out all kinds of…

Avatar of Megan {Country Cleaver}

Bakery-Style Coconut Macaroons

Posted by in Baking

Put a plate of treats in front of me and see which one I go to first. Odds are it’s going to be the coconut treat. The more coconut the better, I say! And because of my coconut infatuation, Jen and Emily's recipe for

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Looks Delicious: Sausage Breakfast Bagel Strata

Posted by in Looks Delicious!

This target="_blank">Sausage Breakfast Bagel Strata from our wonderful member Justine would be great for company and can be assembled the night before. I love the idea of a breakfast strata made with bagels. Looks…