Artichoke Bread Pudding with Bacon and Gorgonzola

• 8 whole 1/2 Inch Slices Brioche Bread
• 2 cups Jarred Artichokes In Olive Oil, Drained, Oil Reserved
• 1- 1/2 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

1. Preheat oven to 375 F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
2. Lay four slices of bread in the bottom of the baking dish.
3. Brush the top of the bread slices with some of the leftover artichoke oil.
4. Place the artichokes on top of the bread and sprinkle half of the mozzarella and half of the Gorgonzola over top.
5. Lay the final four slices of the bread on top.
6. Brush the tops with more of the artichoke oil.
7. Sprinkle the tops with the remaining cheese and the bacon.
8. In a bowl, whisk eggs and milk together.
9. Pour egg mixture over the bread and let the pudding soak for about 15 minutes.
10. Put some foil over the top of the dish and bake for 30 minutes.
11. Remove foil and continuing baking for another 15 minutes or until golden brown and bubbly.
12. Recipe adapted from bon appetit.

bread, olive oil, mozzarella, gorgonzola crumbles, bacon, eggs, milk, salt

Taken from tastykitchen.com/recipes/main-courses/artichoke-bread-pudding-with-bacon-and-gorgonzola/ (may not work)