Savory Spinach and Artichoke Bread Pudding
INGREDIENTS
•
1/4 cup extra-virgin olive oil
•
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
•
2 cups chopped yellow onions
•
1 tablespoon roughly 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, rind removed and cut into 1/2-inch cubes, optional
•
1/2 cup freshly grated Parmesan
•
1/4 cup minced fresh parsley leaves
Comments & Reviews
Just A Pinch Sweepstakes