Ingredients

1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock

2 tablespoons lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves

Instructions

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 and rinse with cold water. 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 Essence, 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, chicken stock, lemon juice, remaining 1 tablespoon Italian
Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl.
Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 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 the bread pudding mixture into the prepared dish. 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.