SPINACH & ARTICHOKE BREAD PUDDING

SPINACH & ARTICHOKE BREAD PUDDING image

Number Of Ingredients 16

1/4 c. evoo
2 1/2 lbs spinach washed (3 c cooked and roughly chopped)
2 c chopped onion
1 T chopped garlic
1 T plus 2 t italian seasoning
2 1/2 t salt
1 1/4 t ground pepper
3(8 1/2 oz) cans quartered artichoke hearts
6 large eggs
3 c heavy cream
2 c milk
2 T fresh lemon juice
12 to 14 c 1-in cubed day old French bread (about 1 loaf)
1 lb Brie, no rind, 1/2 in cubes(optional)
1/2 c grated Parmesan
1/4 c minced parsely

Steps:

Oven to 350 degrees. Grease 9x13 backing dish with olive oil Boil spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Squeeze, chop and reserve. Heat 1 T olive oil in large skillet over medium heat. Add the onions and cook until brown and tender. Add garlic, 2 t seasoning, 1/2 t salt and 1/4 t pepper, and cook about 30 seconds. Add the artichokes and cook, stirring another 2 minutes. Remove from heat and reserve. Combine eggs, cream, milk, lemon juice, remaining seasoning, 2 t salt and 1 t pepper. Whisk to combine. Add bread, spinach, artichoke mixture, brie, 1/4 c Parmesan and parsley and combine. Rest if needed for bread to absorb. Pour bread pudding mixture into the prepared dish. Sprinkle 1/4 c Parmesan over top and drizzle with 2 t evoo. Bake until firm in the center and golden brown about 1 hour. Serve warm.