Artichoke and Leek Savory Bread Pudding featuring BEN’S ORIGINAL™ Stuffing

Artichoke and Leek Savory Bread Pudding marsfoodservices image

Ingredients

  • 1 ea 58-ounce bag BEN’S ORIGINAL™ Traditional White Bread Stuffing
  • 1 pound unsalted butter
  • 1½ pounds pancetta, diced
  • 3 pounds leeks, chopped (white part only; soaked, rinsed, dried)
  • 2 cups white wine (optional)
  • 32 ounces canned artichokes, drained, chopped
  • ¼ pound scallions, chopped
  • 1½ pounds Gruyere, shredded
  • 12 eggs (brown)
  • 1½ quart heavy cream
  • 1 quart water

Artichoke and Leek Savory Bread Pudding featuring BEN’S ORIGINAL™ Stuffing

Makes: 30 (8-ounce) portions

Direction

  1. Add butter and pancetta in a large, wide pot over medium low heat. Slowly render fat of the pancetta, about 10-12 minutes.
  2. Add chopped leeks and increase heat to medium. Cook until leaks are wilted down, about 3 minutes.
  3. Add wine and reduce by 80%. Remove pot from the heat. Mix in artichokes, scallions, BEN’S ORIGINAL™ Traditional White Bread Stuffing and seasoning. Fold in cheese.
  4. Add stuffing mixture into 3 oiled 2-inch half hotel pans. Press the stuffing mixture down into the pan and ensure the surface is level. Mix eggs, cream and water. Pour mixture on top of the stuffing. Allow the stuffing to absorb the egg mixture, about 30 minutes.
  5. Bake in a preheated 350°F oven, uncovered for 45-50 minutes, until the custard is set and the bread pudding is puffed and golden.

Riff on it

Same Base. Same Method. New Flavors.

Sausage & Cranberry Bread Pudding: Sausage, Cranberries, Gruyère, BEN’S ORIGINAL™ Classic Cornbread Stuffing Mix