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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


  • 2 packages (9 ounces each) fresh spinach
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 9 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


  • 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 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.

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.

Reviews for Spinach and Artichoke Bread Pudding

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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."

Reviewed Sep. 24, 2012

"I would make this again in a heartbeat!"

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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