Spinach and Artichoke Bread Pudding
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 20 garlic cloves, peeled
- olive oil
- kosher salt
- 907.18 g fresh spinach
- 453.59 g frozen artichoke heart, thawed
- 946.0 ml half-and-half
- 4.92 ml ground black pepper
- 4.92 ml ground nutmeg
- 473.19 ml heavy cream
- 6 egg yolks
- 5 eggs
- 7.39 ml chopped parsley
- 7.39 ml chopped chives
- 7.39 ml chopped tarragon
- 7.39 ml chopped chervil
- 3785.44 ml cubed ciabatta (crustless, day-old)
- 236.59 ml grated grana padano cheese or freshly grated parmesan cheese
directions
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas