12 to 14cupscubed, 1-inch day-old French Bread(about 1 loaf)
1poundBrie, rind removed and cut into 1/2-inch cubes, optional
1/2cupfreshly grated Parmesan, divided
1/2cupminced fresh parsley leaves
Instructions
Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dishwith 1 tablespoon olive oil.
Place spinach in a large pan with about 1 cup water, boil until wilted. Rinse with cold water, squeeze water out of spinach. Chop. Set aside. Or use frozen chopped spinach, thawed and drained thoroughly.
Heat 1 tablespoon olive oil in a large skillet 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 artichokesand cook another 2 minutes. Remove from the heat and set aside.
Combine the eggs, cream, half and half, milk and lemon juicein a large bowl. Whiskto combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and stir gently to combine.
Pour the bread puddingmixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzlewith 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 dish may be prepared up to 24 hours in advance. Remove from oven about 2 hours before serving. Let sit on counter for one hour to bring to room temperature, then bake as directed.