This recipe is from the New York Times, adapted to use as many fresh herbs from the garden as possible.
- 1 baguette, torn or cut into roughly 1-inch cubes
- 2 1/4 cups milk
- 6 eggs
- 15 oz. marinated artichokes
- 8 oz. shredded cheddar
- 4 cloves garlic
- A bunch of parsley, basil and chives (or whatever other herbs you have)
Preheat oven to 400 degrees. Whisk eggs with milk and toss bread cubes in the mixture with a dash of salt. Set aside to soak. Meanwhile, either put artichokes, garlic, and herbs in a food processor or fine chop them by hand. Butter a 9x9 dish. Arrange a layer of the soaked bread in the dish, topping with the artichoke-herb spread (spread it evenly) then sprinkle with half the cheese. Arrange a second layer, topping with cheese. Butter the bottom side of a sheet of tinfoil and cover the dish. Bake covered for 30 minutes. Uncover and bake for another 15. Let cool.