SAVORY SPINACH ARTICHOKE BREAD PUDDING
I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.
Provided by CHRISSYG
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
- Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
- Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
- Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9
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Don Sylvester
[email protected]I'm not sure what went wrong, but my bread pudding didn't turn out right. It was too dry and the flavors didn't blend well.
Mudassir Rajput
[email protected]This recipe was easy to follow and the dish turned out great. I will definitely make it again.
Kiki Kanellos
[email protected]This is the best bread pudding recipe I've ever tried. The combination of spinach, artichoke, and cheese is perfect.
Eseifo Godwin
[email protected]This dish is so flavorful and satisfying. I highly recommend it!
sandra whitley
[email protected]I love that this recipe can be made ahead of time. It makes it so easy to entertain.
Amy Smith
[email protected]This is a great recipe for using up leftover spinach and artichoke dip.
TH TyTy
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's perfect for brunch, lunch, or dinner.
Millionella Malapane
[email protected]This recipe is a keeper! It's easy to make and always turns out perfectly.
atif tanveer
[email protected]I was hesitant to try this recipe because I'm not a big fan of spinach, but I'm so glad I did. The spinach flavor is very subtle and it pairs perfectly with the artichoke and cheese.
riyan hassan
[email protected]This dish was a hit at my potluck! I've already gotten several requests for the recipe.
MICHAEL TV SHOW 254
[email protected]This was the perfect make-ahead dish for a summer party. I made it the day before and it was even better the next day. Everyone loved it!