Artichoke-Heart, Spinach, and Mozzarella Bread Pudding Recipe

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-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry; 1 9-ounce 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

2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
1 9-ounce 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

1
Heat the oven to 350.
2
Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish.
3
In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella.
4
Spread this mixture in the bottom of the prepared baking dish.
5
Top with the remaining mozzarella.
6
In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper.
7
Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.
8
Bake the bread pudding for 20 minutes.
9
Raise the oven temperature to 400 and bake until the pudding is puffed and browned, 15 to 20 minutes longer.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry, 1 9-ounce 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.

Artichoke-Heart, Spinach, and Mozzarella Bread Pudding

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