Artichoke Pita Bread Pudding


  • 3 – 4 Kronos® pita breads torn into 1- to 2-inch pieces and lightly toasted under the broiler, to crisp (not to burn)
  • 1/2 teaspoon freshly grated nutmeg
  • 16 large fresh or thawed frozen artichoke hearts
  • 3 tablespoons butter plus extra for buttering the pan
  • 1/4 cup (60 ml) extra-virgin Greek olive oil
  • 2 large red onions very finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper
  • Grated zest of 1 lemon
  • 1 1/2 cups (150 g) grated graviera or other mild, yellow sheep’s-milk cheese
  • 3 large eggs whisked with 2 ½ cups of milk


Serves 6, Prep time 10 min, Cook time 60 min

  1.  Bring a medium pot of salted water to a rolling boil. Add the artichoke hearts and blanch for 3 to 4 minutes, until soft. Remove with a slotted spoon and set aside . When cool enough to handle, coarsely chop the artichokes.
  2. In a heavy medium skillet, heat the remaining 3 tablespoons butter with the olive oil over medium heat. Add the onion and cook until wilted and lightly colored, about 12 minutes. Stir in the garlic and cook all together, stirring, for about 1 minute.
  3. Preheat the oven to 400°F (200°C). Butter a 9×13 inch (23×32 cm) baking dish.
  4. In a large mixing bowl, toss together the bread, artichokes, onions, garlic, herbs, salt, pepper, lemon zest and ⅔ of the cheese. Whisk the eggs and milk together and pour over the mixture, tossing to dampen everywhere.
  5. Pour the mixture into the prepared baking dish and sprinkle with remaining cheese.
  6. Bake until set and golden, about 40 minutes. Remove from the oven, let cool slightly, and serve.