Savory Spinach and Artichoke Bread Pudding

 

INGREDIENTS:

– 1/4 c. olive oil

– 3 c. cooked spinach, chopped

– 2 c. chopped onions

– 1 tbs. chopped garlic

– 2 tbs. Italian seasoning

– 2 1/2 tsp. salt

– 1 1/4 tsp. pepper

– 3 (8 1/2-ounce) cans artichoke hearts

– 6 eggs

– 3 c. heavy cream

– 2 c. milk

– 2 tbs. lemon juice

– 12 to 14 c. cubed French bread (about 1 loaf)

– 1 lb. Brie, cubed, optional

– 1/2 c. grated Parmesan

– 1/4 c. fresh parsley

 

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease a large baking dish with olive oil.

Squeeze water from spinach; reserve.

 

Heat 1 tbs. olive oil in skillet over medium-high heat. Add the onions and cook until golden brown, 5 minutes. Add the garlic, 1 tbs. of Italian seasoning, 1/2 tsp. salt, 1/4 tsp. pepper, and cook 30 seconds. Add the artichokes and cook, stirring, another 2 minutes; reserve.

 

Combine the eggs, cream, milk, lemon juice, 1 tbs. Italian seasoning, 2 tsp. salt, and 1 tsp. pepper in a large bowl. Whisk. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley, and stir to combine. Rest 20 min.

 

Pour the bread pudding mixture into baking dish. Sprinkle 1/4 c. Parmesan over top and drizzle with 2 tbs. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm. This recipe is for a crowd; for a more intimate gathering, cut the amounts down.