Spinach And Artichoke Bread Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-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 well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of 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 reserve.
• 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 combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Toss garlic in oil and season with salt; wrap in foil and roast for 30 minutes.
• Remove from oven and allow to cool.
• Saute spinach with a little oil in large pan.
• Cook until completely wilted; drain liquid and squeeze out remaining liquid and set aside.
• Chop roasted garlic and set aside.
• Preheat oven to 375 degrees.
• Cut artichokes into quarters and pat dry with paper towels and set aside.
• In a large bowl, whisk the half and half with 2 tablespoons salt plus pepper and nutmeg.
• Add cream, egg yolks, eggs, parsley,chives,tarragon and chervil.
• Fold in bread, spinach and garlic; add artichoke hearts and cheese.
• Allow ingredients to saturate the bread for 10 minutes.
• Spray a 9 X 12-inch casserole dish with nonstick spray then pour in the bread-pudding mixture.
• Place the casserole in a larger baking or roasting pan and carefully pour hot water into the larger pan to a depth of 1 inch.
• Bake for 1 1/2 to 2 hours, or until a toothpick inserted in middle comes out clean.
• If the top browns too quickly, cover with foil and continue to cook until done.
• Remove from oven and allow to sit for 20 minutes before serving.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!