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