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
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Vodriguez Mergilles
[email protected]This bread pudding is not worth the calories. It's too heavy and rich.
Shenique Van Wyk
[email protected]This bread pudding is way too expensive. I can get a better one at the store for half the price.
Iqbal ayaz Khan
[email protected]I followed the recipe exactly but my bread pudding didn't turn out well. I'm not sure what went wrong.
Ut Monster
[email protected]The texture of this bread pudding was a bit too dry for my taste.
Zofer
[email protected]This bread pudding is a bit bland. I think it could use more seasoning.
Jasmine Mergendahl
[email protected]I'm new to cooking and this bread pudding recipe was easy to follow. It turned out great and my family loved it.
Kendra Orozco
[email protected]This is the best bread pudding recipe I've ever tried. It's so easy to make and it always turns out perfect.
dipak phuyal
[email protected]I've made this bread pudding several times and it's always a hit. It's the perfect dish for a special occasion.
Ahsan Sharjeel
[email protected]This bread pudding is a little bit time-consuming to make, but it's definitely worth the effort. It's so delicious and everyone will love it.
Thomas J Herrmann
[email protected]I'm not a fan of artichokes, but I still loved this bread pudding. The spinach and cheese were so flavorful that I didn't even miss the artichokes.
Khwaku Smart
[email protected]This bread pudding is so versatile. You can add any type of cheese or vegetables that you like.
Mayar Tweel
[email protected]I used frozen spinach in my bread pudding and it worked out great. I just thawed it out before using it.
Israel Yabsra
[email protected]I added some chopped bacon to my bread pudding and it was amazing. It gave it a nice smoky flavor.
Laila Amira
[email protected]This bread pudding is the perfect make-ahead breakfast or brunch. It's also great for potlucks and picnics.
Koena Tisky
[email protected]I'm not usually a fan of bread pudding, but this recipe changed my mind. It's so light and fluffy, and the flavors are amazing.
Bridget Nabakiibi
[email protected]This is my new favorite comfort food. It's so cheesy and flavorful. I could eat it every day.
Dino Hriczko
[email protected]I made this bread pudding for a potluck and it was a huge success. Everyone raved about how delicious it was.
Ngong Zebedee
[email protected]I love that this recipe uses stale bread. It's a great way to use up leftovers and it gives the bread pudding a nice texture.
Christopher Henry
[email protected]This savory bread pudding was a hit at our brunch! The combination of spinach, artichoke, and cheese was so flavorful and comforting. It was also surprisingly easy to make, which is always a bonus.