Spinach and Artichoke Bread Pudding

Submitted by Leslie in Texas

"This recipe comes from the food section of a November 19, 2008 Houston Chronicle. It comes from Jon Buchanan, chef at Trevisio restaurant here in Houston."

 

• Ready In: 2hrs 30mins
• Ingredients: 17
• Serves: 12

ingredients

• 20 garlic cloves, peeled
• olive oil
• kosher salt
• 2 lbs fresh spinach
• 1 lb frozen artichoke heart, thawed
• 1 quart half-and-half
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 pint heavy cream
• 6 egg yolks
• 5 eggs
• 1⁄2 tablespoon chopped parsley
• 1⁄2 tablespoon chopped chives
• 1⁄2 tablespoon chopped tarragon
• 1⁄2 tablespoon chopped chervil
• 16 cups cubed ciabatta (crustless, day-old)
• 1 cup grated grana padano cheese or freshly grated parmesan cheese

directions

1. Preheat oven to 350 degrees.
2. Toss garlic in oil and season with salt; wrap in foil and roast for 30 minutes.
3. Remove from oven and allow to cool.
4. Saute spinach with a little oil in large pan.
5. Cook until completely wilted; drain liquid and squeeze out remaining liquid and set aside.
6. Chop roasted garlic and set aside.
7. Preheat oven to 375 degrees.
8. Cut artichokes into quarters and pat dry with paper towels and set aside.
9. In a large bowl, whisk the half and half with 2 tablespoons salt plus pepper and nutmeg.
10. Add cream, egg yolks, eggs, parsley,chives,tarragon and chervil.
11. Fold in bread, spinach and garlic; add artichoke hearts and cheese.
12. Allow ingredients to saturate the bread for 10 minutes.
13. Spray a 9 X 12-inch casserole dish with nonstick spray then pour in the bread-pudding mixture.
14. Place the casserole in a larger baking or roasting pan and carefully pour hot water into the larger pan to a depth of 1 inch.
15. Bake for 1 1/2 to 2 hours, or until a toothpick inserted in middle comes out clean.
16. If the top browns too quickly, cover with foil and continue to cook until done.
17. Remove from oven and allow to sit for 20 minutes before serving.