Savory Spinach and Artichoke Bread Pudding

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Easter

Picture of Savory Spinach and Artichoke Bread Pudding Recipe Photo: Savory Spinach and Artichoke Bread Pudding Recipe
Rated 5 stars out of 5
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  • Read 54 Reviews
Total Time:
1 hr 45 min
Prep
15 min
Inactive
20 min
Cook
1 hr 10 min
Yield:
10 to 12 servings
Level:
Easy
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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 Italian seasoning
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
  • 6 large eggs
  • 3 cups heavy cream
  • 2 cups milk
  • 2 tablespoons fresh lemon juice
  • 12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
  • 1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup minced fresh parsley leaves

Directions

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 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, 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.

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Newest Ratings and Reviews

Read all 54 reviews

  • on December 29, 2011

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    Very tasty and relatively easy to make. I spent the $12 on the brie cheese only to cut it up in advance and then forget to put it in! It still tasted great, and I likely cut out 1000 calories, too. Will make it again - great for large parties.

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  • on December 06, 2011

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    This is always a crowd pleaser! Have made it several times and have never had a complaint! I added roasted red peppers the last time I made it and it was delicious. I also used frozen spinach as that is all I had on hand, it worked fine, however 2 packages was a little much unless you really like spinach.

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  • on October 04, 2011

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    I am just going to pile on here with a great review. I made this for a Saturday art luncheon and all the ladies loved it. We agree it is not low cal, but your not eating the entire dish. I can see this as a great go to dish for a pot luck, or holiday buffet. Yum Yum Yum...

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