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Spinach and Artichoke Bread Pudding

 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.
15 ServingsPrep: 20 min. + chilling Bake: 35 min. + standing


  • 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


  • 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.

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Spinach and Artichoke Bread Pudding (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.