Savory Spinach and Artichoke Bread Pudding Recipe

Name: Savory Spinach and Artichoke Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 pounds spinach, washed, stems removed; 2 cups chopped yellow onions; 1 tablespoon coarsely chopped garlic; 1 tablespoon plus 2 teaspoons Emeril's Italian Essence or other Italian seasoning blend; 2-1/2 teaspoons salt; 1-1/4 teaspoons freshly ground black pepper; Three 8-1/2-ounce cans quartered artichoke hearts, tough outer leaves removed; 6 large eggs; 3 cups heavy cream; 2 cups milk; 2 tablespoons fresh lemon juice; 12 to ¼ cups 1-inch cubes day-old French bread; 1 pound Brie cheese, rind removed, cut into 1/2-inch cubes; 1/2 cup freshly grated Parmesan cheese; 1/4 cup minced fresh parsley

Servings: persons

1/4 cup extra-virgin olive oil
3 pounds spinach, washed, stems removed
2 cups chopped yellow onions
1 tablespoon coarsely chopped garlic
1 tablespoon plus 2 teaspoons Emeril's Italian Essence or other Italian seasoning blend
2-1/2 teaspoons salt
1-1/4 teaspoons freshly ground black pepper
Three 8-1/2-ounce cans quartered artichoke hearts, tough outer leaves removed
6 large eggs
3 cups heavy cream
2 cups milk
2 tablespoons fresh lemon juice
12 to ¼ cups 1-inch cubes day-old French bread
1 pound Brie cheese, rind removed, cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley

1
Preheat the oven to 350F.
2
Grease a 9 x 13-inch baking dish with 1 tablespoon olive oil.
3
Bring a medium pot of water to a boil.
4
Add the spinach and cook until just wilted, about 30 seconds.
5
Drain and rinse with cold water.
6
Once cool, squeeze as much water as possible from the spinach, then coarsely chop and reserve; you should have about 3 cups.
7
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
8
Add the onions and cook until golden brown and tender, about 5 minutes.
9
Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
10
Add the artichokes and cook, stirring, another 2 minutes.
11
Remove from the heat and reserve.
12
Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt and remaining 1 teaspoon pepper in a large bowl.
13
Whisk to combine.
14
Add the bread cubes, spinach, artichoke mixture, Brie, 1/4 cup Parmesan and parsley and stir to combine.
15
If the bread does not absorb all of the liquid immediately, then let rest until it does, about 20 minutes.
16
Pour the bread pudding mixture into the prepared dish, sprinkle the remaining 1/4 cup Parmesan over the top and drizzle with the remaining 2 tablespoons olive oil.
17
Bake until firm in the center and golden brown, about 1 hour.
18
Serve warm.

1695

kcal

Calories

139

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 3 pounds spinach, washed, stems removed, 2 cups chopped yellow onions, 1 tablespoon coarsely chopped garlic, and more.

Yes, Savory Spinach and Artichoke 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 Spinach and Artichoke Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions