Savory Spinach and Artichoke Bread Pudding

This is a dish I’ve adapted from one posted on Food Network by Emeril Lagasse. It has a lot of ingredients, but is really very simple to make. Instead of Italian seasoning, I dash dried basil and oregano into it at the appropriate times. One thing that I think would enhance this dish is a sauce, but I haven’t quite come up with anything. I think a marinara would overwhelm it. Maybe a balsamic reduction would be good. If anyone comes up with something interesting, let me know! I served this with baked salmon the other night and it was a good accompaniment.

The first thing to do is prepare the spinach by steaming it, cooling, draining and wringing it as dry as possible, then chopping. Set aside.

Saute onion in olive oil until golden brown and tender.

Add garlic and cook for about 30 seconds longer.

Add 2 tsp. Italian seasoning, salt, and pepper. Mix in artichokes. Heat for another 2 minutes. Set aside.

Prepare 7 cups French bread by slicing into cubes. Add onion mixture to bread cubes.

Cut Brie into cubes and stir into bread mixture, along with spinach.

Mix together eggs, cream, milk, lemon juice, more Italian seasoning (about 2 tsp.). Add to bread mixture, along with minced parsley and 1/4 cup Parmesan. Let mixture rest for 20 minutes.

Pour into greased (sprayed or with olive oil) 13 X 9″ baking dish. Sprinkle with 1/2 cup Parmesan cheese. Drizzle olive oil over top. Bake at 350 degrees for about 40 minutes.Serve warm. Yields about eight servings.

Savory Spinach and Artichoke Bread Pudding Ingredient List

1 cup chopped onion

2 cloves chopped garlic

2 Tbsp. Italian seasoning, salt, and pepper (divided in half)

1 14-oz. can quartered artichoke hearts

7 cups cubed French bread

1# spinach (steamed, cooled, wrung, and chopped)

½ # Brie, rind removed, cut into cubes

3 eggs

1-1/2 cup cream

1 cup milk

1 Tbsp. lemon juice

3/4 cup grated Parmesan cheese

2 Tbsp. minced parsley

Olive oil for pan and drizzle