SAVORY SPINACH ARTICHOKE BREAD PUDDING
I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.
Provided by CHRISSYG
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
- Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
- Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
- Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9
CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN
Two kinds of melty cheese make this dip extra luxe.
Provided by Rhoda Boone
Categories Appetizer Super Bowl Tailgating Spinach Artichoke Dip Mozzarella Parmesan snack snack week Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week
Yield Makes 3 1/2 cups
Number Of Ingredients 12
Steps:
- Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
- Do Ahead
- Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
- In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
- In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
- Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
- Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.
SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY
This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!
Provided by Betsy Carter
Categories Appetizers
Time 22m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
- Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
- Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
- Let the garlic bread cool for about 5 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
SAVORY ARTICHOKE AND SPINACH BREAD PUDDING
This is a fantastic side dish for a party, since it makes a lot and can be served at room Temp. It was inspired by an "Emeril" recipe. If you added ham it could easily be a Main Dish.
Provided by Koechin Chef
Categories Vegetable
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Sauté the onions over med. heat in the oil until soft.
- Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
- 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.
- Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
- 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.
- Pour into an 11x17-inch sprayed casserole dish.
- Bake 1 hour or until firm in the center.
- This reheats well in the microwave.
- It would be easy to cut this recipe in half!
Nutrition Facts : Calories 287.6, Fat 20.2, SaturatedFat 10.8, Cholesterol 122.7, Sodium 639, Carbohydrate 13.2, Fiber 4.6, Sugar 2, Protein 15.9
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What is Artichoke Heart Spinach and Mozzarella Bread Pudding Recipe?
Artichoke Heart Spinach and Mozzarella Bread Pudding Recipe is a savory dish that can be enjoyed as a main course or side dish. This dish is similar to a classic bread pudding, but instead of using sweet ingredients, it is made with savory ingredients like artichoke hearts, spinach, and mozzarella cheese.
Ingredients
- 1 sourdough loaf, cut into 1-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can artichoke hearts, drained and chopped
- 1 package frozen spinach, thawed and squeezed dry
- 2 cups mozzarella cheese, shredded
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray.
- Spread the bread cubes in the prepared baking dish.
- In a large skillet, sauté the onion and garlic over medium heat until the onion is soft and translucent, about 5-7 minutes.
- Add the artichoke hearts and spinach to the skillet and cook for 2-3 minutes until the spinach is wilted.
- Spoon the spinach and artichoke mixture over the bread cubes in the baking dish.
- Sprinkle the shredded mozzarella cheese over the top of the spinach and artichoke mixture.
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the egg mixture over the bread cubes, spinach, artichoke, and cheese. Use a spoon to gently press down on the bread cubes to ensure they are all coated with the egg mixture.
- Sprinkle the Parmesan cheese over the top of the bread pudding.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the center is set.
- Let cool for 10 minutes before serving.
Variations
There are many ways to customize this recipe to your liking. Here are a few ideas:
- Add diced cooked ham or crumbled cooked bacon for a meatier version.
- Mix in different types of cheese like cheddar or Gouda.
- Use a different type of bread like French bread or brioche.
- Use fresh spinach instead of frozen, and sauté it with the onion and garlic.
- Add mushrooms, peppers, or any other vegetables you like.
- Top with a sprinkle of chopped fresh herbs like parsley or basil before serving.
Serving Suggestions
This Artichoke Heart Spinach and Mozzarella Bread Pudding Recipe is a versatile dish that can be served for brunch, lunch, or dinner. Here are a few ideas:
- Pair with a simple green salad dressed with vinaigrette for a light lunch or dinner.
- Serve as a side dish with roasted chicken or pork.
- Top with a fried egg and serve with sliced avocado and cherry tomatoes for a brunch dish.
- Serve alongside a bowl of soup for a comforting meal.
Overall, Artichoke Heart Spinach and Mozzarella Bread Pudding Recipe is a delicious and easy savory dish that can be customized to your taste preferences. Whether you are looking for a special brunch dish or a comforting weeknight meal, this recipe is sure to please.
Tip #1 - Choose the right bread
The bread is the most crucial ingredient in any bread pudding recipe. For the "Artichoke Heart, Spinach, and Mozzarella Bread Pudding," it is best to select a dense and crusty bread such as sourdough, ciabatta, or French bread. These types of bread tend to absorb the custard mixture without becoming too mushy, making them ideal for bread pudding. It is also important to use day-old bread or slightly stale bread as it will absorb more liquid and hold its shape better during the baking process.
Tip #2 - Properly prepare the artichoke hearts and spinach
Artichoke hearts and spinach are the key ingredients that give this bread pudding its unique flavor. It is essential to rinse the canned artichoke hearts thoroughly, removing any excess liquid. Cut the artichoke hearts into small pieces, and ensure that they are well-drained before adding them to the bread pudding mixture. Similarly, the spinach should be washed to remove any dirt or debris and then blanched before being added to the mixture. Blanching the spinach involves plunging it into boiling water for a few seconds, followed by draining and plunging it into cold water. This process helps to preserve the bright green color and delicate texture of the spinach.
Tip #3 - Use the right types of cheese
Mozzarella cheese is the cheese of choice for this bread pudding, as it has a mild flavor and melts well. It is essential to use fresh mozzarella cheese rather than the pre-shredded variety, as it tends to be more flavorful and melts better. Parmesan cheese can also be added for additional flavor. A combination of mozzarella and Parmesan cheese will add depth and complexity to the dish, further enhancing its flavor profile.
Tip #4 - Incorporate flavor-boosting ingredients
While artichoke hearts, spinach, and mozzarella cheese are the primary ingredients in this bread pudding, other ingredients can be added to enhance its flavor. These include garlic, onions, and herbs such as thyme, oregano, and basil. Sautéing onions and garlic before adding them to the bread pudding mixture will help to bring out their natural sweetness and add depth to the dish. Herbs can be added in moderation to give the dish an earthy, aromatic flavor.
Tip #5 - Properly mix the custard ingredients
The custard mixture is the glue that holds the bread pudding together. It is essential to mix the custard ingredients correctly to ensure that the bread pudding is not too dry or too wet. The custard ingredients consist of eggs, milk, cream, and seasonings such as salt, pepper, and nutmeg. It is best to use whole milk and heavy cream for a richer, creamier custard. The eggs should be whisked thoroughly before adding the milk and cream, ensuring that there are no lumps. The seasonings can be added to taste, but it is essential not to overdo it, as this can overwhelm the dish's primary flavors.
Tip #6 - Assemble the bread pudding correctly
Proper assembly is crucial for a successful bread pudding. Begin by cutting the bread into small cubes and arranging them in a baking dish. Add the artichoke hearts, spinach, and mozzarella cheese to the bread cubes, then pour the custard mixture over everything. It is important to press down lightly on the bread cubes to ensure that they are fully submerged in the custard. Cover the dish with foil and bake at 350°F for about 40-45 minutes or until the custard is set and the bread pudding is lightly browned on top. Allow the bread pudding to cool for a few minutes before serving.
Conclusion
The "Artichoke Heart, Spinach, and Mozzarella Bread Pudding" is an excellent twist on a classic dish that is perfect for savory lovers. The recipe can be easily customized to suit individual preferences by varying the types of bread, cheese, and additional ingredients used. By following the tips outlined above, anyone can create a delicious and satisfying bread pudding that is sure to impress their guests.