Spinach and Artichoke Bread Pudding Recipe

Name: Spinach and Artichoke Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 garlic cloves, peeled; olive oil; kosher salt; 2 lbs fresh spinach; 1 lb frozen artichoke heart, thawed; 1 quart half-and-half; 1 teaspoon ground black pepper; 1 teaspoon ground nutmeg; 1 pint heavy cream; 6 egg yolks; 5 eggs; ½ tablespoon chopped parsley; ½ tablespoon chopped chives; ½ tablespoon chopped tarragon; ½ tablespoon chopped chervil; 16 cups cubed ciabatta (crustless, day-old); 1 cup grated grana padano cheese or freshly grated parmesan cheese

Servings: persons

20 garlic cloves, peeled
olive oil
kosher salt
2 lbs fresh spinach
1 lb frozen artichoke heart, thawed
1 quart half-and-half
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 pint heavy cream
6 egg yolks
5 eggs
½ tablespoon chopped parsley
½ tablespoon chopped chives
½ tablespoon chopped tarragon
½ tablespoon chopped chervil
16 cups cubed ciabatta (crustless, day-old)
1 cup grated grana padano cheese or freshly grated parmesan cheese

1
Preheat oven to 350 degrees.
2
Toss garlic in oil and season with salt; wrap in foil and roast for 30 minutes.
3
Remove from oven and allow to cool.
4
Saute spinach with a little oil in large pan.
5
Cook until completely wilted; drain liquid and squeeze out remaining liquid and set aside.
6
Chop roasted garlic and set aside.
7
Preheat oven to 375 degrees.
8
Cut artichokes into quarters and pat dry with paper towels and set aside.
9
In a large bowl, whisk the half and half with 2 tablespoons salt plus pepper and nutmeg.
10
Add cream, egg yolks, eggs, parsley,chives,tarragon and chervil.
11
Fold in bread, spinach and garlic; add artichoke hearts and cheese.
12
Allow ingredients to saturate the bread for 10 minutes.
13
Spray a 9 X 12-inch casserole dish with nonstick spray then pour in the bread-pudding mixture.
14
Place the casserole in a larger baking or roasting pan and carefully pour hot water into the larger pan to a depth of 1 inch.
15
Bake for 1 1/2 to 2 hours, or until a toothpick inserted in middle comes out clean.
16
If the top browns too quickly, cover with foil and continue to cook until done.
17
Remove from oven and allow to sit for 20 minutes before serving.

1385

kcal

Calories

Fat

179

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 17 ingredients. The key ingredients include: 20 garlic cloves, peeled, olive oil, kosher salt, 2 lbs fresh spinach, and more.

Yes, 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!

Spinach and Artichoke Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions