Spinach, Artichoke and Swiss Cheese Bread Pudding
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.
salt and black pepper
or to taste
cooked, excess water squeezed, and chopped
canned, or marinated, quartered
day old, prefer whole grain, cut into 1-inch cubes
red hot pepper sauce
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.