Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Savory Spinach and Artichoke Bread Puddi




Source of Recipe


Emeril Lagasse


List of Ingredients




1/4 cup extra-virgin olive oil
3 pounds spinach, washed, stems removed
2 cups chopped yellow onions
1 tablespoon coarsely chopped garlic
1 tablespoon plus 2 teaspoons Italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
6 large eggs
3 cups heavy cream
2 cups milk
2 tablespoons fresh lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
1 pound Brie cheese, rind removed and cut into 1/2-inch cubes, optional
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley leaves


Recipe



Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish with 1 tablespoon olive oil
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water as possible from the spinach, then coarsely chop and reserve; you should have about 3 cups.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring, until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and set aside.
Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt and remaining 1 teaspoon pepper in a large bowl. Whisk to blend. Add the bread cubes, spinach, artichoke mixture, Brie, 1/4 cup of the Parmesan and the parsley. Stir to mix. If bread does not absorb all the liquid immediately, let it rest for about 20 minutes.
Pour the bread pudding mixture into the prepared dish, sprinkle the remaining 1/4 cup Parmesan over the top, and drizzle with the remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown on top, about 1 hours. Serve warm.