Three Cheese & Artichoke Bread Pudding

• 1 tablespoon unsalted butter
• 2 12 cups whole milk
• 12 cup heavy cream
• 6 slices day old bread, torn into small pieces
• 5 eggs
• 1 cup minced herbs (tarragon, basil, chives, thyme, marjarom, mint, italian parsley)
• 1 cup fresh spinach leaves, chopped
• 18 teaspoon smoked spanish paprika
• 18 teaspoon freshly grated nutmeg
• 14 teaspoon pepper
• 34 teaspoon salt
• 10 ounces frozen artichoke hearts (thawed & chopped)
• 14 lb parmigiano-reggiano cheese, grated
• 14 lb mozzarella cheese, grated
• 12 lb gruyere, grated
• butter

1. Preheat the oven to 425 degrees - preferably convection oven.
2. Generously butter a 3 quart souffle dish (or if you prefer a crustier souffle with more crisp edges use a 2 inch deep by 10 inch roasting pan).
3. Beat the milk and cream together in a shallow container.
4. Add the bread to the milk and cream - set aside to soak for 15 minute.
5. Meanwhile whisk the eggs, herbs, spinach, paprika, nutmeg, pepper and salt in a medium bowl.
6. Squeeze the bread gently to extract the milk.
7. Whisk the milk into the egg-herb mixture.
8. Stir in the soaked bread, the artichokes and the cheese.
9. Pour into the buttered baking dish.
10. Dot the top with butter.
11. Bake in a preheated overn for 35-40 min or until golden brown on top, set in the center and bubbling.

unsalted butter, milk, heavy cream, bread, eggs, herbs, fresh spinach leaves, paprika, nutmeg, pepper, salt, hearts, cheese, mozzarella cheese, gruyere, butter

Taken from www.food.com/recipe/three-cheese-artichoke-bread-pudding-431133 (may not work)