Savory Artichoke And Spinach Bread Pudding Recipe

Name: Savory Artichoke And Spinach Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 32 ounces frozen chopped spinach, thawed and squeezed dry; 2 cups onions, chopped; 3 large garlic cloves, chopped; 1 tablespoon italian seasoning; 2 teaspoons italian seasoning; 1 1/4 teaspoons fresh ground pepper; 2 1/2 teaspoons salt; 1/4 teaspoon nutmeg, freshly grated; 1/4 teaspoon sweet paprika; 3 (8 1/2 ounce) cans artichokes, quartered; 6 large eggs; 5 cups half-and-half cream; 2 tablespoons fresh lemon juice; French bread, several days old, cubed; 3 cups gruyere cheese, grated; 3/4 cup parmigiano-reggiano cheese, grated; 1/4 cup parsley, minced

Servings: persons

2 tablespoons extra virgin olive oil
32 ounces frozen chopped spinach, thawed and squeezed dry
2 cups onions, chopped
3 large garlic cloves, chopped
1 tablespoon italian seasoning
2 teaspoons italian seasoning
1 1/4 teaspoons fresh ground pepper
2 1/2 teaspoons salt
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sweet paprika
3 (8 1/2 ounce) cans artichokes, quartered
6 large eggs
5 cups half-and-half cream
2 tablespoons fresh lemon juice
French bread, several days old, cubed
3 cups gruyere cheese, grated
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup parsley, minced

1
Preheat oven to 350u00b0F.
2
Saute the onions over med. heat in the oil until soft.
3
Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
4
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.
5
Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
6
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.
7
Pour into an 11x17-inch sprayed casserole dish.
8
Bake 1 hour or until firm in the center.
9
This reheats well in the microwave.
10
It would be easy to cut this recipe in half!

1954

kcal

Calories

165

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 32 ounces frozen chopped spinach, thawed and squeezed dry, 2 cups onions, chopped, 3 large garlic cloves, chopped, and more.

Yes, Savory Artichoke And Spinach 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!

Savory Artichoke And Spinach Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions