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Savory Spinach and Artichoke Bread Pudding Recipe

Savory Spinach and Artichoke Bread Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 21-30 of 56

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  • on December 28, 2006

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    I could make an entire meal out of this!!! The taste is outrageous!!

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  • on December 21, 2006

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    I am using this for part of Christmas Eve Dinner, decided to make it look a little fancier by using timbales and baking in a water bath. I will serve with a little red pepper cream sauce (red and green pretty for the holiday Flavors worked well together..Happy Holidays to all.

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  • on November 28, 2006

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    Have made this two years in a row now for Thanksgiving. I have vegetarian kids and they love it. It DOES take time to make it and can be rather pricey, but it is so worth it when you see your guests faces!

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  • on November 23, 2006

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    Our family is going on 2 yrs. Making this awesome pudding, as our Thanksgiving stuffing. We recommend this for any occaision.
    Greg & Stef
    Tucson,AZ

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  • on July 15, 2006

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    This is the best bread pudding I have ever made.

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  • on May 28, 2006

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    I made this for a wine tasting party with friends and they all raved about it. It does make a lot but who doesn't like left overs. It was still great the next two days!

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  • on May 19, 2006

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    I made this for Mother's Day dinner. I used the optional Brie included, which I would recommend. Everyone raved about it. I will definitely make this again and again. I wouldn't change a thing, it was easy to make!

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  • on April 19, 2006

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    This recipe is OUT OF THIS WORLD!! I halved the recipe, which made enough for 6. Its true on the artichokes...they are expensive, you only need one can they are so rich. Use a really good quality bread that is crusty on the outside and chewy on the inside, it makes a HUGE difference. The brie cheese doesn't have to be rind removed, I left mine on and it was tasty (that's my favorite part of brie!. Also, I combined the ingredients about 2 hours ahead and let the bread absorb all the yumminess and then brought it to room temp before baking it off. The leftovers were divine! This will be a major hit at any holiday dinner, company potluck or church lunch!! Please make it!

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  • on April 17, 2006

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    Made this for Easter dinner. Even the kids loved it! Fairly easy to make (the prepping is the most time-consuming part. Will definitely make again.

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  • on April 17, 2006

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    Wonderful combo of flavors and texture. Easy to make and I didn't find it as expensive as some to make. Substituted frozen artichokes, spinach and used a brioche instead of the french bread. Also used 2c cream, 2c chicken stock and 1c nonfat milk for the liquid. It came out wonderfully moist and each vegie could be identified. I recommend it to anyone who especially loves artichokes. Served it with a lamb tenderloin with a pomagranite glaze and small salad. You really don' need anything else.

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