Spinach and Artichoke Bread Pudding

Winter.

We're in the dead of it. You know it's cold when people are getting excited about a 35 degree day! Today we had an ice storm. That brought back memories of the good old days when we lived in Oregon.
Cold weather=cooking.
This is a dish I make almost every year at holiday time. Mostly at Christmas, sometimes at Thanksgiving. 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.  I love it with Brie, but it's less rich without and just as good. 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. Perfect side dish for almost anything: fish, chicken, pork, beef or a veggie meal.
Oh, PS. I'm moving in a week. Down the street.
Wish me luck.

Spinach Artichoke Bread Pudding

Adapted from Emeril Lagasse, Food Network
this recipe yields 2-9x13 pans of bread pudding, easily halved

print recipe

1/4 cup extra virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped) or 2 boxes of frozen, chopped spinach, thawed and all water pressed out
2 cups chopped yellow onions (I like sweet onions like Vidalia, Walla Wallas, etc)
1 tablespoon chopped garlic
1 tablespoon plus 2 teaspoons Italian seasoning or fresh basil, thyme, oregano and sage chopped 1-2 tablespoon each
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 (8 1/2-ounce) cans quartered artichoke hearts, drained, roughly chopped
6 large eggs
1 cup cream

2 cups half and half
1 1/2 cups milk
2 tablespoons fresh lemon juice
12 to 14 cups cubed (1-inch) day-old French Bread (about 1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
1/2 cup freshly grated Parmesan, divided
1/2 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dish with 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 artichokes and cook another 2 minutes. Remove from the heat and set aside.

Combine the eggs, cream, half and half, milk and lemon juice in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and 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.

Tips:
-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.

Tweet

Pin It