Savory Spinach and Artichoke Bread Pudding
– 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
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.
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