Spinach and Artichoke Bread Pudding

Spinach and Artichoke Bread Pudding is a perfect side dish to accompany almost any main – chicken, pork, fish, beef, or a vegetarian meal. Warm and savory, with cheese, eggs, and Italian spices, this bread pudding has a comforting, stuffing-like flavor.

Ingredients you need

Spinach

Onions

Garlic, Italian Seasoning, salt and pepper

Artichoke hearts

Eggs, cream, and milk

fresh lemon juice

French bread

Parmesan cheese

Brie cheese (optional)

Fresh parsley leaves

Simple Steps to make Bread Pudding

1. Cook spinach, squeeze dry, and chop
2. Cook onion, garlic, and spices – add artichokes
3. Combine milk, cream, and eggs
4. Mix egg mixture with cheese, artichoke mixture, and bread 
5. Top with cheese
6. Bake

We love the fact that it can be made a day ahead for easy, convenient cooking.

a quote from Si: 

“I make Spinach and Artichoke Bread Pudding almost every year at holiday time-mostly for Christmas. My friend Tinker brought this to a Recipe Club dinner we had years ago. I fell in love with it then and have been making it since. 

If you love artichokes, but someone in your family is a hater, leave them out and add another sautéed fresh vegetable – it’s one of those recipes. Make it your own.” 

We’re excited to share this well-loved recipe tradition with you! Here are a few main dishes to try with Spinach and Artichoke Bread Pudding:

Stuffed Pork Tenderloin with Balsamic Mushroom Gravy, Family Favorite Pot Roast, and Easy Instant Pot Turkey Breast. 

First published in January 2013 – updated with new content and photos.

Spinach and Artichoke Bread Pudding

Print Pin

Author: Si Foster

Course: brunch, Side Dish

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 14 minutes mins

Servings: 12 -15

A perfect side dish for nearly any main – fish, chicken, pork, beef, or vegetables.

Ingredients 

• 1/8 cup extra virgin olive oil
• 1 pound spinach (1 1/2-2 cups), cooked, roughly chopped, and water pressed out (squeezed dry). Or 1 box of frozen chopped spinach, thawed, and all water pressed out (squeezed dry).
• 1 cup chopped yellow onions (I like sweet onions like Vidalia or Walla Walla)
• 2 teaspoons chopped garlic
• 3 teaspoons Italian seasoning, or 1 tablespoon each fresh basil, oregano, and sage, chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 8 1/2-ounce can quartered artichoke hearts, drained, roughly chopped
• 3 eggs
• 1 cup cream
• 2 ¼ cups whole milk
• 1 tablespoon fresh lemon juice
• 7-8 cups 1-inch cubed day-old French bread (about 1 loaf)
• 1/2 pound Brie cheese, rind removed and cut into 1/2-inch cubes (optional)
• 1/2 cup freshly grated Parmesan, divided
• 1/2 cup fresh parsley leaves, minced

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Instructions

• Preheat the oven to 350 degrees. Place rack in the center of the oven. Grease a 9×13-inch baking dish with 1 tablespoon olive oil.
• Place spinach in a large pan with about 1 cup water and cook until wilted. Rinse with cold water, then squeeze dry. Chop and set aside. Or use frozen chopped spinach, thawed, and drained thoroughly (squeezed dry).
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onions and cook until golden and tender, about 5 minutes. Add the garlic, Italian seasoning, salt and pepper. Cook, stirring until the garlic is fragrant, about 30 seconds. Add the drained artichokes and cook for another two minutes. Remove from the heat and set aside.
• In a large bowl, whisk the eggs, cream, milk, and lemon juice . Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley. Stir gently to combine.
• Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Cover with foil and bake for about 30 minutes. Remove foil and continue to bake until firm in the center and golden brown, about 30 more minutes. Serve warm.

Notes

This bread pudding may be prepared up to 24 hours in advance. Remove from the refrigerator about 2 hours before serving. Let sit on the counter for one hour to bring to room temperature, then bake as directed.

Feel free to swap out the artichokes for another sautéed fresh vegetable. Make this dish your own!