Spinach and Artichoke Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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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. Ingredients:
2 packages (9 ounces each) fresh spinach |
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered |
9 eggs |
2-3/4 cups heavy whipping cream |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup shredded parmesan cheese |
1/2 cup shredded romano cheese |
dash salt |
8 cups day-old cubed french bread |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
2. In a large bowl, combine the artichokes, eggs, cream, cheeses and salt. Gently stir in bread cubes and spinach. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 15 servings.
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