Artichoke-Heart, Spinach, And Mozzarella Bread Pudd

Name: Artichoke-Heart, Spinach, And Mozzarella Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 10- ounces packages frozen chopped spinach, defrosted, drained, and squeezed dry; 1 9- ounces package defrosted frozen artichoke hearts, diced and drained on paper towels; 3 scallions including green tops, chopped; 1 quart 1/2-inch cubes of good-quality white bread; 1/2 pound grated mozzarella (about 2 cups); 4 eggs; 2 cups milk; 1/2 cup grated Parmesan; 3/4 teaspoon salt; 1/4 teaspoon fresh-ground black pepper

Servings: persons

1
Heat the oven to 350u00b0. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.
2
In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.
3
Bake the bread pudding for 20 minutes. Raise the oven temperature to 400u00b0 and bake until the pudding is puffed and browned, 15 to 20 minutes longer.
4
Wine Recommendation: Chardonnays from northern Italy tend to be lighter and crisper than those from California or France. For a delicious partner to this rich bread pudding, see if you can find an unoaked example from the Alto Adige or Trentino.
5
Notes: Defrost frozen vegetables quickly by removing them from the package and putting them into a bowl of hot water. You may need to squeeze or blot the vegetables dry on paper towels before using them, but the defrosting will take only minutes.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 10- ounces packages frozen chopped spinach, defrosted, drained, and squeezed dry, 1 9- ounces package defrosted frozen artichoke hearts, diced and drained on paper towels, 3 scallions including green tops, chopped, 1 quart 1/2-inch cubes of good-quality white bread, and more.

Yes, Artichoke-Heart, Spinach, And Mozzarella Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Artichoke-Heart, Spinach, And Mozzarella Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions