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Artichoke-Heart, Spinach, & Mozzarella Bread Pudding

Source of Recipe

Food and Wine Magazine 1998


Recipe Introduction

Using defrosted frozen vegetables can be a huge time-saver, since they're already cooked, but don't be in too much of a rush; you'll need to take the time to drain and dry them, or the extra moisture will make the finished dish soggy.

List of Ingredients

2 (10- ounce packages) frozen chopped spinach, defrosted, drained, and squeezed dry
1 (9- ounce package) defrosted frozen artichoke hearts, diced and drained on paper towels
3 scallions including green tops, chopped
1 quart 1/2-inch cubes of good-quality white bread
1/2 pound grated mozzarella (about 2 cups)
4 eggs
2 cups milk
1/2 cup grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper



Recipe

1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.

2. In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.

3. Bake the bread pudding for 20 minutes. Raise the oven temperature to 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.

SERVES 4