Spinach And Artichoke Bread Pudding Recipes

SAVORY SPINACH ARTICHOKE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
• Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

SPINACH AND ARTICHOKE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Toss garlic in oil and season with salt; wrap in foil and roast for 30 minutes.
• Remove from oven and allow to cool.
• Saute spinach with a little oil in large pan.
• Cook until completely wilted; drain liquid and squeeze out remaining liquid and set aside.
• Chop roasted garlic and set aside.
• Preheat oven to 375 degrees.
• Cut artichokes into quarters and pat dry with paper towels and set aside.
• In a large bowl, whisk the half and half with 2 tablespoons salt plus pepper and nutmeg.
• Add cream, egg yolks, eggs, parsley,chives,tarragon and chervil.
• Fold in bread, spinach and garlic; add artichoke hearts and cheese.
• Allow ingredients to saturate the bread for 10 minutes.
• Spray a 9 X 12-inch casserole dish with nonstick spray then pour in the bread-pudding mixture.
• Place the casserole in a larger baking or roasting pan and carefully pour hot water into the larger pan to a depth of 1 inch.
• Bake for 1 1/2 to 2 hours, or until a toothpick inserted in middle comes out clean.
• If the top browns too quickly, cover with foil and continue to cook until done.
• Remove from oven and allow to sit for 20 minutes before serving.

SAVORY ARTICHOKE AND SPINACH BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Sauté the onions over med. heat in the oil until soft.
• Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
• Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes.
• Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
• Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less.
• Pour into an 11x17-inch sprayed casserole dish.
• Bake 1 hour or until firm in the center.
• This reheats well in the microwave.
• It would be easy to cut this recipe in half!