Best 3 Spinach And Artichoke Bread Pudding Recipes
Indulge in the ultimate comfort food experience with our delectable Spinach and Artichoke Bread Pudding. This savory dish combines the richness of bread pudding with the vibrant flavors of spinach, artichoke, and a creamy sauce. Perfect for any occasion, this recipe is a delightful fusion of textures and flavors that will tantalize your taste buds.
In addition to the classic Spinach and Artichoke Bread Pudding, we also offer a vegetarian version for those with dietary preferences. This recipe features a medley of roasted vegetables, including spinach, artichoke, zucchini, and bell peppers, creating a colorful and flavorful dish.
For those who enjoy a touch of spice, our Jalapeño Popper Bread Pudding is a must-try. This recipe incorporates diced jalapeños, cream cheese, and cheddar cheese, resulting in a spicy and cheesy bread pudding that will awaken your senses.
And for those with a sweet tooth, our Dessert Bread Pudding with Berry Compote is the perfect ending to any meal. This recipe combines the comforting flavors of bread pudding with a sweet and tangy berry compote, creating a delightful treat that is sure to satisfy your cravings.
With step-by-step instructions and detailed ingredient lists, our recipes ensure a seamless and enjoyable cooking experience. Whether you're a seasoned cook or a beginner in the kitchen, you'll find the guidance you need to create these delicious bread pudding dishes that will impress your family and friends.
SPINACH AND ARTICHOKE BREAD PUDDING
Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. -Kathleen Fraher, Florissant, Missouri
Provided by Taste of Home
Time 55m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain., In a large bowl, combine the artichokes, eggs, cream, cheeses and salt. Gently stir in bread cubes and spinach. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 342 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 504mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
SAVORY ARTICHOKE AND SPINACH BREAD PUDDING
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.
Provided by Koechin Chef
Categories Vegetable
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Sauté the onions over med. heat in the oil until soft.
- Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
- 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.
- Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
- 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.
- Pour into an 11x17-inch sprayed casserole dish.
- Bake 1 hour or until firm in the center.
- This reheats well in the microwave.
- It would be easy to cut this recipe in half!
Nutrition Facts : Calories 287.6, Fat 20.2, SaturatedFat 10.8, Cholesterol 122.7, Sodium 639, Carbohydrate 13.2, Fiber 4.6, Sugar 2, Protein 15.9
ARTICHOKE-HEART, SPINACH, AND MOZZARELLA BREAD PUDDING
Steps:
- 1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella. 2. In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened. 3. Bake the bread pudding for 20 minutes. Raise the oven temperature to 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.
Tips:
- For a richer flavor, use a combination of cheeses, such as mozzarella, cheddar, and Parmesan.
- If you don't have any fresh spinach on hand, you can use frozen spinach that has been thawed and squeezed dry.
- To make the bread pudding even more decadent, add a layer of cooked bacon or sausage to the bottom of the baking dish.
- Serve the bread pudding warm, topped with additional shredded cheese and a dollop of sour cream.
Conclusion:
This spinach and artichoke bread pudding is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion brunch. It is also a great way to use up leftover bread and vegetables. With its creamy, cheesy filling and crispy bread crust, this bread pudding is sure to be a hit with everyone who tries it.
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