Sundried Tomato, Feta, Olive and Artichoke Bread Pudding

Well, the time came again and I needed something to prepare for a large group function. As it often happens, my week was already full to bursting with other commitments.

Naturally, I gave thought to what I could do using the slow cooker function of my Rice Cooker. As I’ve mentioned before, I take great pleasure getting more than one thing done at a time. In this case, transportation was also an issue. But, no worries, this Savory Bread Pudding was the answer.

If you have not thought of a savory bread pudding as a great side or a luncheon main dish, it is time you do so. Once you have made it, you will likely have it as a regular go-to recipe. It also lends itself to your creative touch! I usually serve this with a roasted bell pepper and sun-dried tomato sauce but even there you have lots of options, so go for it!

Ingredients 
8 cups stale bread cut into 1″ cubes, using any type or mixture of breads (wheat, sour dough, whole grain, etc.)
8 eggs, beaten well
2 ½ cups chicken broth
2 ½ cups heavy cream
½ cup artichoke bottoms, drained well, blotted and chopped
½ cup pimiento stuffed green olives, sliced
1/3 cup sun dried tomatoes
1 cup feta cheese

Directions
Toast the bread cubes in a 350º F oven until dry, stirring often.

Place bread cubes in a large bowl and add the beaten eggs, chicken broth, cream, artichokes, olives and dried tomatoes. Stir well to incorporate, cover and place in refrigerator for at least an hour or up to 24 hours, the longer the better.

When ready to cook, add the feta cheese and place the mixture into the inner pot which has been lightly buttered. Set to slow cook for 4-5 hours. Let cool for an additional hour and remove.

Over to You
What’s your version of bread pudding? Share and inspire us!