Spinach Articoke Bread Pudding

Spinach and Artichoke Bread Pudding Recipe photo by Taste of Home

Spinach Articoke Bread Pudding

2 packages (9 ounces each) fresh spinach
  2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  9 eggs
  2-3/4 cups heavy whipping cream
  1 cup (4 ounces) shredded Monterey Jack cheese
  1 cup (4 ounces) shredded cheddar cheese
  1/2 cup shredded Parmesan cheese
  1/2 cup shredded Romano cheese
  Dash salt
  8 cups day-old cubed French bread


* Directions:
In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.

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

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Yield: 15 servings.
* Originally published as Spinach and Artichoke Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p141