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Spinach and Artichoke Bread Pudding Recipe

Spinach and Artichoke Bread Pudding Recipe

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 YIELD: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 (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

  • 1. 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.
  • 2. 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.
  • 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.

Nutritional Facts

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

Reviews for Spinach and Artichoke Bread Pudding

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MY REVIEW
NoodleNel
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
lgmarge
Reviewed Sep. 24, 2012

"I would make this again in a heartbeat!"

MY REVIEW
golliwog
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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