Spinach and Artichoke Bread Pudding Recipe

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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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Spinach and Artichoke Bread Pudding Recipe

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3.5 3 3
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + standing
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + standing

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 shredded Monterey Jack cheese
  • 1 cup 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 cook 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 13x9-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 in the center comes out clean. Let stand 10 minutes before cutting. Yield: 15 servings.
Originally published as Spinach and Artichoke Bread Pudding in Holiday & Celebrations Cookbook 2011 , p141

Nutritional Facts

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

  • 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 shredded Monterey Jack cheese
  • 1 cup 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 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 in the center comes out clean. Let stand 10 minutes before cutting. Yield: 15 servings.
Originally published as Spinach and Artichoke Bread Pudding in Holiday & Celebrations Cookbook 2011 , p141

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NoodleNel User ID: 6393598 192675
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."

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lgmarge User ID: 5411489 118391
Reviewed Sep. 24, 2012

"I would make this again in a heartbeat!"

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golliwog User ID: 1278273 197484
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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