1Bring a medium pot of water to a boil.
Add spinach and cook until wilted,about 30 seconds.
Drain and rinse with cold water.
Squeeze as much water as possible and roughly chop spinach.
2Cook onions in 1 T. olive oil in a skillet over medium heat.
Add garlic,2 Teaspoons Italian seasoning,1/2 teaspoon salt,and 1/4 teaspoon pepper.
Cook until garlic is fragrant.
Add the artichokes and cook,keep stirring about 2 minutes and reserve.
3Combine eggs,cream,chicken stock,1 Tablespoon Italian seasoning,remaining salt and pepper in a large bowl.Whisk.
4Add bread,spinach,artichoke mixture,Brie,1/4 cup Parmesan and stir.
Rest until all liquid is absorbed.
5Pour bread pudding mixture into dish.
Sprinkle remaining Parmesan over the top and drizzle with olive oil.
6Bake until firm in center center of oven,about 1 hour.