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