Artichoke Heart Spinach And Mozzarella Bread Pudding Recipes
SAVORY SPINACH ARTICHOKE BREAD PUDDING
I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.
Provided by CHRISSYG
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9
SAVORY ARTICHOKE AND SPINACH BREAD PUDDING
This is a fantastic side dish for a party, since it makes a lot and can be served at room Temp. It was inspired by an "Emeril" recipe. If you added ham it could easily be a Main Dish.
Provided by Koechin Chef
Categories Vegetable
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Sauté the onions over med. heat in the oil until soft.
- Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
- Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes.
- Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
- Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less.
- Pour into an 11x17-inch sprayed casserole dish.
- Bake 1 hour or until firm in the center.
- This reheats well in the microwave.
- It would be easy to cut this recipe in half!
Nutrition Facts : Calories 287.6, Fat 20.2, SaturatedFat 10.8, Cholesterol 122.7, Sodium 639, Carbohydrate 13.2, Fiber 4.6, Sugar 2, Protein 15.9
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- Bring a medium pot of salted water to a rolling boil. Add the artichoke hearts and blanch for 3 to 4 minutes, until soft. Remove with a slotted spoon and set aside . When cool enough to handle, coarsely chop the artichokes.
- In a heavy medium skillet, heat the remaining 3 tablespoons butter with the olive oil over medium heat. Add the onion and cook until wilted and lightly colored, about 12 minutes. Stir in the garlic and cook all together, stirring, for about 1 minute.
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- 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 until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, 1/4 teaspoon black 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 Essence, remaining 2 teaspoons salt and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread cubes, spinach, artichoke mixture, Brie, 1/4 cup Parmesan and parsley and stir to combine. If the bread does not absorb all of the liquid immediately, then let rest until it does, about 20 minutes.
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