Spinach, Artichoke and Swiss Cheese Bread Pudding

Name: Spinach, Artichoke and Swiss Cheese Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon olive oil; 1 cup onions chopped; 3 cloves garlic minced; 2 teaspoons italian seasoning; 1 x salt and black pepper or to taste; 1 cup spinach cooked, excess water squeezed, and chopped; 8 ounces artichoke hearts canned, or marinated, quartered; 2 large eggs; 123 cups milk; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 5 cups bread day old, prefer whole grain, cut into 1-inch cubes; 2 ounces feta cheese crumbled; 2 ounces swiss cheese shredded; 1/4 cup parmesan, parmigiano-reggiano cheese, grated; 2 tablespoons green olives chopped; 1 x red hot pepper sauce as needed; 2 tablespoons parsley leaves freshly chopped

Servings: persons

1/2 tablespoon olive oil
1 cup onions chopped
3 cloves garlic minced
2 teaspoons italian seasoning
1 x salt and black pepper or to taste
1 cup spinach cooked, excess water squeezed, and chopped
8 ounces artichoke hearts canned, or marinated, quartered
2 large eggs
123 cups milk
2 tablespoons cornstarch
1 tablespoon lemon juice
5 cups bread day old, prefer whole grain, cut into 1-inch cubes
2 ounces feta cheese crumbled
2 ounces swiss cheese shredded
1/4 cup parmesan, parmigiano-reggiano cheese, grated
2 tablespoons green olives chopped
1 x red hot pepper sauce as needed
2 tablespoons parsley leaves freshly chopped

1
Grease 8 by 8-inch baking dish or similar capacity baking dish with oil or cooking spray.
2
Heat olive oil in large nonstick skillet over medium-high heat.
3
Add onions and cook until golden brown and tender, about 8 minutes.
4
Stir in garlic, 1 teaspoon of Italian seasoning, salt and black pepper to taset, and cook, stirring, until garlic is fragrant, 40 seconds.
5
Stir in spinach and artichokes and cook for another 2 to 3 minutes.
6
Remove from heat.
7
Mix together milk, eggs, lemon juice, remaining Italian seasoning, salt and black pepper in a large bowl until well blended.
8
Add bread cubes, spinach-artichoke mixture, feta cheese, swiss cheese, half Parmesan, green olives, hot pepper sauce to taste, and parsley and stir to combine.
9
Allow mixture to sit for about 20 minutes until liquid has been absorbed by bread.
10
Preheat oven to 350F (180C).
11
Pour bread pudding mixture into prepared dish.
12
Sprinkle remaining Parmesan over surface and drizzle 1/2 tablespoons olive oil over.
13
Bake until cooked through, firm in center and golden brown, 55 to 65 minutes.
14
Cool for a few minutes and cut into squares.
15
Serve warm.

4902

kcal

Calories

244

Fat

395

Carbs

244

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1/2 tablespoon olive oil, 1 cup onions chopped, 3 cloves garlic minced, 2 teaspoons italian seasoning, and more.

Yes, Spinach, Artichoke and Swiss Cheese 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!