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Spinach and Artichoke Bread Pudding

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
  • Total Time
    Prep: 20 min. + chilling Bake: 35 min. + standing
  • Makes
    15 servings

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

Directions

  • 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
1 piece: 342 calories, 25g fat (15g saturated fat), 205mg cholesterol, 504mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 13g protein.

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