Best Spinach And Artichoke Bread Pudding Recipes

SPINACH AND ARTICHOKE BREAD PUDDING

Spinach and Artichoke Bread Pudding image

Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. -Kathleen Fraher, Florissant, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

2 packages (9 ounces each) fresh spinach
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
9 large eggs, beaten
2-3/4 cups heavy whipping cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
Dash salt
8 cups day-old cubed French bread

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain., In a large bowl, combine the artichokes, eggs, cream, cheeses and salt. Gently stir in bread cubes and spinach. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 342 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 504mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

SAVORY ARTICHOKE AND SPINACH BREAD PUDDING

Savory Artichoke and Spinach Bread Pudding image

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

Ingredients

2 tablespoons extra virgin olive oil
32 ounces frozen chopped spinach, thawed and squeezed dry
2 cups onions, chopped
3 large garlic cloves, chopped
1 tablespoon italian seasoning
2 teaspoons italian seasoning
1 1/4 teaspoons fresh ground pepper
2 1/2 teaspoons salt
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sweet paprika
3 (8 1/2 ounce) cans artichokes, quartered
6 large eggs
5 cups half-and-half cream
2 tablespoons fresh lemon juice
French bread, several days old, cubed
3 cups gruyere cheese, grated
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup parsley, minced

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

ARTICHOKE-HEART, SPINACH, AND MOZZARELLA BREAD PUDDING

ARTICHOKE-HEART, SPINACH, AND MOZZARELLA BREAD PUDDING image

Categories Bread Vegetable Dessert Quick & Easy

Yield 4 people

Number Of Ingredients 10

Ingredients

2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
1 9-ounce package defrosted frozen artichoke hearts, diced and drained on paper towels
3 scallions including green tops, chopped
1 quart 1/2-inch cubes of good-quality white bread
1/2 pound grated mozzarella (about 2 cups)
4 eggs
2 cups milk
1/2 cup grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Steps:

1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella. 2. In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened. 3. Bake the bread pudding for 20 minutes. Raise the oven temperature to 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.