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Spinach and Artichoke Bread Pudding Recipe
Spinach and Artichoke Bread Pudding Recipe photo by Taste of Home

Spinach and Artichoke Bread Pudding Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. + standing
MAKES:15 servings
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 Eggland's Best 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Spinach and Artichoke Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p141

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Spinach and Artichoke Bread Pudding

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Nov. 6, 2012

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.

MY REVIEW
Reviewed Sep. 24, 2012

I would make this again in a heartbeat!

MY REVIEW
Reviewed Sep. 18, 2012

I am sorry to say that l found this recipe good but to expensive to make again

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