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1
Preheat the oven to 425.
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2
Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes.
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3
Rub 1 side of the toast with the cut sides of the garlic clove.
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4
Lower the oven temperature to 375.
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5
Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer.
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6
Top with half of the artichokes.
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7
Season lightly with salt and pepper and top with one-third of the cheese.
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8
Repeat with another layer of toast, artichokes and cheese and season with salt and pepper.
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9
Top with the remaining toast and cheese.
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10
In a bowl, mix the milk with the eggs.
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11
Season with salt and pepper.
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12
Pour the custard over the bread; cover with plastic wrap.
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13
Lay a few cans on the plastic to keep the bread submerged.
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14
Let soak until most of the custard is absorbed, about 15 minutes.
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15
Remove the plastic.
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16
Place a sheet of oiled parchment paper on top of the pudding and cover with foil.
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17
Bake in the center of the oven for 30 minutes.
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18
Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden.
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19
Let the pudding cool for 15 minutes before cutting into squares and serving.
