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Spinach, Artichoke and Swiss Cheese Bread Pudding

 
Spinach, Artichoke and Swiss Cheese Bread Pudding
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Adapted this recipe from Emeril of Foodnetwork. Bread pudding not only can be a dessert, but also a savory main dish. This bread pudding is cheesy, tasty and packed with flavors. Spinach, artichokes and swiss cheese with milk and eggs make this bread pudding delicious yet wholesome.

Yield

4

servings

Prep

15

min

Cook

80

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

½ tablespoon olive oil
1 cup onions
chopped
3 cloves garlic
minced
2 teaspoons italian seasoning
*
1 x salt and black pepper
or to taste
*
1 cup spinach
cooked, excess water squeezed, and chopped
8 ounces artichoke hearts
canned, or marinated, quartered
2 large eggs
1 ⅔ cups milk
2 tablespoons cornstarch
1 tablespoon lemon juice
5 cups bread
day old, prefer whole grain, cut into 1-inch cubes
*
2 ounces feta cheese
crumbled
2 ounces swiss cheese
shredded
¼ cup Parmesan cheese
2 tablespoons green olives
chopped
*
1 x red hot pepper sauce
as needed
*
2 tablespoons parsley leaves
freshly chopped

Directions

Grease 8 by 8-inch baking dish or similar capacity baking dish with oil or cooking spray.

Heat olive oil in large nonstick skillet over medium-high heat.

Add onions and cook until golden brown and tender, about 8 minutes.

Stir in garlic, 1 teaspoon of Italian seasoning, salt and black pepper to taset, and cook, stirring, until garlic is fragrant, 40 seconds.

Stir in spinach and artichokes and cook for another 2 to 3 minutes. Remove from heat.

Mix together milk, eggs, lemon juice, remaining Italian seasoning, salt and black pepper in a large bowl until well blended.

Add bread cubes, spinach-artichoke mixture, feta cheese, swiss cheese, half Parmesan, green olives, hot pepper sauce to taste, and parsley and stir to combine.

Allow mixture to sit for about 20 minutes until liquid has been absorbed by bread.

Preheat oven to 350℉ (180℃).

Pour bread pudding mixture into prepared dish.

Sprinkle remaining Parmesan over surface and drizzle ½ tablespoons olive oil over.

Bake until cooked through, firm in center and golden brown, 55 to 65 minutes.

Cool for a few minutes and cut into squares.

Serve warm.

 

* not incl. in nutrient facts

Reviews

over 6 years

Had some homemade bread and wanted to make a savory bread pudding. Adapted this recipe from Emeril of foodnetwork. I changed a few things, I didn't use any cream, also I used both feta and Swiss cheese instead of brie, I used marinated artichoke hearts, and I added some green olives and hot pepper sauce. It turned out delicious. A tasty way to use up some day-old bread and make into a flavorful main dish.

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 22846% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 314mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 28g
Vitamin A 26% Vitamin C 22%
Calcium 34% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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