Best Spinach Artichoke Bread Pudding Recipes

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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

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

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

SAVORY SPINACH ARTICHOKE BREAD PUDDING



Savory Spinach Artichoke Bread Pudding image

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

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed
2 cups yellow onions, chopped
1 tablespoon garlic, roughly chopped
1 tablespoon italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
3 (8 1/2 ounce) cans artichoke hearts, quartered
6 large eggs
2 cups heavy cream
3 cups milk
2 tablespoons fresh lemon juice
12 -14 cups day-old French bread cubes, 1-inch cubes (about 1 loaf)
1/2 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh parsley leaves, minced

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

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

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.

SPINACH & ARTICHOKE BREAD PUDDING



SPINACH & ARTICHOKE BREAD PUDDING image

Categories     Side     Bake     Thanksgiving

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.

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