Best 6 Savory Artichoke And Spinach Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in search of a delectable and savory dish that will tantalize your taste buds and impress your dinner guests? Look no further than our guide to the art of crafting the perfect savory artichoke and spinach bread pudding. This culinary masterpiece combines the rich flavors of artichokes and spinach with the comforting warmth of bread pudding, resulting in a dish that is both hearty and sophisticated. Whether you are hosting a brunch, a potluck, or simply seeking a delightful meal to enjoy with your loved ones, this recipe is sure to become a cherished favorite.

Here are our top 6 tried and tested 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

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 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

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

SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY



Spinach Artichoke Pull-apart Bread-bowl Recipe by Tasty image

Here's what you need: olive oil, garlic, red pepper flakes, frozen chopped spinach, artichoke heart, cream cheese, sour cream, shredded mozzarella cheese, grated parmesan cheese, salt, black pepper, sourdough bread boule

Provided by Kiano Moju

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

Steps:

  • In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
  • Stir in the spinach and artichokes.
  • Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
  • Season with salt and pepper. Remove from heat and set aside.
  • Preheat oven to 375°F (190°C).
  • Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
  • Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
  • Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
  • Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
  • Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
  • Bake for 15-20 minutes.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 39 grams, Fat 38 grams, Fiber 4 grams, Protein 22 grams, Sugar 5 grams

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY



Spinach And Artichoke Garlic Bread Recipe by Tasty image

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

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
6 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 oz frozen spinach, thawed and well drained
10 oz artichoke heart, drained and chopped
1 loaf french bread, sliced in half lengthwise
2 tablespoons fresh parsley, for serving

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

SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS



Savory Bread Pudding With Artichokes, Cheddar and Scallions image

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

Unsalted butter, for greasing the pan and foil
2 1/4 cups milk
6 large eggs
1 teaspoon kosher salt
1 large baguette (10 to 12 ounces), cut into 1-inch cubes
12 ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
6 scallions, trimmed and cut into 2-inch lengths
3/4 packed cup parsley leaves, plus more for serving
1 large garlic clove, finely grated or minced
1 teaspoon Tabasco or other hot sauce, plus more for serving
8 ounces grated Cheddar (2 cups)
Lemon wedges, for serving

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.

Tips:

  • Use fresh ingredients for the best flavor. This is especially important for the artichokes and spinach.
  • Don't overcook the artichokes. They should be tender but still have a little bite to them. Cook them for about 5 minutes, or until they are bright green and tender.
  • Use a good quality bread. A sturdy bread, such as a French baguette or sourdough, will hold up well in the pudding. Cut the bread into 1-inch cubes.
  • Don't overmix the batter. Overmixing will make the pudding tough. Stir just until the ingredients are combined.
  • Bake the pudding until it is golden brown on top. This will take about 30-35 minutes. You can check the doneness by inserting a toothpick into the center of the pudding. If it comes out clean, it is done.
  • Serve the pudding warm or at room temperature. You can also reheat it in the oven or microwave if desired.

Conclusion:

Savory artichoke and spinach bread pudding is a delicious and easy-to-make dish that is perfect for a brunch, lunch, or dinner. It is also a great way to use up leftover bread. The pudding is packed with flavor from the artichokes, spinach, cheese, and bread. It is also moist and has a slightly crunchy texture. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #side-dishes     #eggs-dairy     #vegetables     #dinner-party     #holiday-event     #brunch     #taste-mood     #savory     #number-of-servings     #4-hours-or-less

Related Topics