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Savory Spinach and Artichoke Bread Pudding Recipe

Savory Spinach and Artichoke Bread Pudding

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Average Rating:

Total Reviews: 56

Showing 31-40 of 56

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  • on April 03, 2006

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    I made this for Easter and it was a huge hit!

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  • on January 16, 2006

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    I was very disappointed, especially given the reviews. I made this twice, the second time thinking that anything with artichokes, spinich & Brie just had to be great and that I did something wrong the first time. It came out the same: dry and the flavors didn't seem to mesh, actually threw it away. I love Emeril's recipes but not this.

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  • on December 27, 2005

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    I too cut this recipe in half and had more than enough for 6-8 people. It's easier if you prepare the spinach, artichoke and bread cubes the day before. This comes out more like a stuffing than a 'bread pudding'. It will go well with roast beef, lamb or roast chicken.

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  • on December 09, 2005

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    This is a little time consuming to make and costly. But the tray is empty in no time everybody loves it and wants the recipe. Don't forget the brie cheese it makes the difference.

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  • on November 25, 2005

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    We served that at Thanksgiving and were disappointed. The flavors were almost overwhelming. It was much better the second day, but I won't be makng it again.

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  • on August 09, 2005

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    This is a very tasty recipe and makes a heckuva LOT of food!! For the liquid, I midified the recipr to include 2c Fat Free Half & Half with 3 cups of double strength chicken stock (reduce 6c to 3c. I also put in 2.5 lbs cooked chicken breasts and some fresh sage. It was absolutely delicious and I will definitely make it again.

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  • on May 01, 2005

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    this wqas a great side dish everone loved it we are going to make it a famuly tridition

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  • on April 27, 2005

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    Whoa, what a reaction I got from our golf group of 24. They meet once month for a social game of chasing the white sphere, and pot luck after. It got absolute raves, inspite of the fact that I sliced off the tip of my thumb in the process of making the dish. No none of my DNA actually made it into the Bread Pudding, but that was the joke of the day, WE NEEDED MORE PROTEIN, AND IT 'S LOW CARB !! Thanks Emeril for another great entry to my recipe collection!! Susan, Prescott, AZ

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  • on April 12, 2005

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    We all loved this dish with the leg of lamb on Easter. The interesting part was that you could taste the spinach and artichokes individually. The brie cheese made this dish so creamy.
    What I didn't like was that it took way too long to prepare and cook. I used the canned artichokes as directed, however, by the time I peeled off the outer leaves I didn't have very much of the artichoke left. Could frozen artichokes be used instead? I continued to cook it at a lower heat after the initial cooking time was up so the liquid could absorb into the pudding. I wasn't sure if letting it set for 30 mins after cooking would have worked. Also, I plan to prepare this recipe in the future well in advance of preparing the rest of the meal because it took so long to make and I had to hold up finishing the rest of the dinner until this cooked enough. I would like to know what the texture is supposed to be like as this will tell me if it turned out the way it was supposed to.

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  • on April 10, 2005

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    Good side - I made this for Easter (so the cost wasn't a big deal , it tasted great and my guests loved it : Best of all it can be totaly done in advance and chucked in the oven while visting with the guests.
    Bad side - This thing costs a fortune! (that's fairly normal for most of Emeril's recipes and the recipe is for a massive quantity so I cut it in half and still had enough for 8 or 10.

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