Print

Artichoke & Spinach Bread Pudding

This is such a great pot-luck dish. Bread is really my downfall, and I truly love bread puddings ... sweet, savory, it doesn't matter ... I love them all! They are so comforting, and remind me so much of my Grandma. Grandma never threw anything away ... if she didn't know what to do with it, she made it into bread pudding. A few simple ingredients can make such memories ... memories that you remember all of your life! And, if you haven't bought eggs from the market ... you need to do that! Fresh, real chicken eggs, are the greatest!
Course Dessert
Servings 15
Author E. Marie

Ingredients

  • 1-1 1/2 lb fresh spinach
  • 16 oz artichoke hearts cleaned & quartered & cooked
  • 9 eggs
  • 2-3/4 cups heavy whipping cream
  • 1 C shredded Monterey Jack cheese 4 oz.
  • 1 C shredded Cheddar cheese 4 oz.
  • 1/2 C shredded Parmesan cheese
  • 1/2 C shredded Romano cheese
  • salt & pepper to taste
  • 8 C day-old French bread cubed

Instructions

  1. Preheat oven to 350 degrees.

    In a large saucepan, bring 1/2” of water to a boil. Add spinach; cover and boil for 3-5 minutes or until welted. Drain well! Chop if needed.

    In a large bowl, combine the artichokes, eggs, cream, cheeses and salt & pepper. Gently stir in bread cubes and spinach. Transfer to a greased 13” x 9” baking dish. Cover and refrigerate overnight.

    Remove dish from the fridge 30 minutes before baking. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.