Spinach and Artichoke Bread Pudding
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
Instructions
- Preheat the oven to 350 degrees. Place rack in the center of the oven. Grease a 9x13-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!