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    You are in: Home / Recipes / Savory Artichoke and Spinach Bread Pudding Recipe
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    Savory Artichoke and Spinach Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Koechin (Chef)'s Note:

    This is a fantastic side dish for a party, since it makes a lot and can be served at room Temp. It was inspired by an "Emeril" recipe. If you added ham it could easily be a Main Dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Sauté the onions over med. heat in the oil until soft.
    3. 3
      Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
    4. 4
      Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes.
    5. 5
      Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
    6. 6
      Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less.
    7. 7
      Pour into an 11x17-inch sprayed casserole dish.
    8. 8
      Bake 1 hour or until firm in the center.
    9. 9
      This reheats well in the microwave.
    10. 10
      It would be easy to cut this recipe in half!

    Ratings & Reviews:

    • on March 04, 2011

      Made this last night and reheated this morning to send with my husband to work. What a hit! I wanted to make mine a bit smaller to fit in a 9x13" pan. So about 24 oz spinach, 1 C onion, 2 cans of artichokes, 5 eggs, 4 C 1/2 & 1/2. Still used the same amounts of everything else. (Didn't like the measurements listed when I reduced the recipe to serve 12 so just winged it really.)

      I used a very nice smoked gruyere that was yummy. As the previous reviewer did, I used parchment paper in my pan. Made it super easy to lift out, cut into pieces and then reheat them this morning with space between each piece. Really wish I had taken a picture for you.

      Already had a request for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2010

      55

      I have made this twice to rave reviews, the second time I put this in two large pans with parchment on the bottom and when cooked and cooled I cut into squares and placed on cupcake papers for an appetizer. I use artichoke bottoms, which I dice, so I don't have to deal with the occacional tough leaf. I also am trying to for the holidays with half artichoke bottoms and half hearts of palm as they are quite similar. This is a really great recipe and I have placed it in my "family fav's" file. Thank You so much :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Savory Artichoke and Spinach Bread Pudding

    Serving Size: 1 (251 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 287.6
     
    Calories from Fat 181
    63%
    Total Fat 20.1 g
    31%
    Saturated Fat 10.7 g
    53%
    Cholesterol 122.7 mg
    40%
    Sodium 639.0 mg
    26%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.0 g
    8%
    Protein 15.9 g
    31%

    The following items or measurements are not included:

    italian seasoning

    italian seasoning

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