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Spinach and Artichoke Bread Pudding Recipe

Spinach and Artichoke Bread Pudding Recipe photo by Taste of Home

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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.

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Spinach and Artichoke Bread Pudding Recipe

Prep: 20 min. + chilling Bake: 35 min. + standing

Yield: 15 Servings

20 35 55

Ingredients

2 packages (9 ounces each) fresh spinach
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
9 eggs
2-3/4 cups heavy whipping cream
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) 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 boil 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 13-in. x 9-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 near the center comes out clean. Let stand 10 minutes before cutting. Yield: 15 servings.

Nutritional Facts 1 piece equals 342 calories, 25 g fat (15 g saturated fat), 205 mg cholesterol, 504 mg sodium, 16 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Spinach and Artichoke Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p141

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Spinach and Artichoke Bread Pudding

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Reviewed on Nov. 06, 2012 by NoodleNel

I've made this recipe twice for one of the dishes at my women's my church Bible Study group breakfasr where about 65 attend. I have gotten rave reviews both times and dozens of requests for recipes. I like making because it be made the night before and put in the oven while you are getting ready to go.

Reviewed on Sep. 24, 2012 by lgmarge

I would make this again in a heartbeat!