Gourmet Spinach and Artichoke Bread Pudding
Elevate your holiday gatherings or family dinners with this Gourmet Spinach and Artichoke Bread Pudding. This savory stuffing combines the earthiness of sautéed spinach and artichokes with the luxurious creaminess of Brie cheese and the delightful crunch of toasted French bread cubes. Infused with a blend of Italian herbs and a hint of lemon, this dish is an unforgettable addition to any meal. Perfect for serving alongside roasted meats or as a standalone vegetarian delight, this recipe promises to impress and satisfy everyone at the table.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Extra Virgin Olive Oil
1/4 cup (for greasing baking dish and drizzling on top)
Fresh Spinach
2 1/2 lbs (washed and roughly chopped (about 3 cups cooked))
Chopped Yellow Onions
2 cups (finely chopped)
Garlic
1 tablespoon (roughly chopped or minced)
Italian Spice Essence or Italian Seasoning
1 tablespoon + 2 teaspoons (to taste)
Salt
2 1/2 teaspoons (to taste)
Fresh Ground Black Pepper
1 1/4 teaspoons (to taste)
Quartered Artichoke Hearts
3 cans (8.5 ounces each) (any tough outer leaves removed)
Large Eggs
2 (lightly beaten)
Heavy Cream
1 1/2 cups (at room temperature)
Chicken Stock
2 cups (preferably low-sodium)
Lemon Juice
2 tablespoons (freshly squeezed)
Stale French Bread
12-14 cups (cubed into 1-inch pieces)
Brie Cheese
1 lb (rind removed and cut into 1/2-inch cubes)
Freshly Grated Parmesan Cheese
1/2 cup (plus 1/4 cup for topping)
Fresh Parsley
1/4 cup (minced)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Spinach and Artichoke Bread Pudding?
It is a savory version of bread pudding or stuffing that combines French bread, fresh spinach, artichokes, and creamy Brie cheese.
Is this recipe suitable for vegetarians?
The recipe as written uses chicken stock, but it can be made vegetarian by substituting it with vegetable stock.
What type of bread should I use?
Stale French bread is ideal because its dry texture allows it to absorb the custard without becoming too mushy.
How much fresh spinach do I need?
You will need 2.5 pounds of fresh spinach, which yields approximately 3 cups once it is washed, chopped, and cooked.
Should the rind be removed from the Brie cheese?
Yes, for the best results and a smoother texture, the rind should be removed before cubing the cheese into 1/2-inch pieces.
What kind of artichokes are used in this recipe?
The recipe calls for three 8.5-ounce cans of quartered artichoke hearts with any tough outer leaves removed.
What does the lemon juice do for the dish?
The freshly squeezed lemon juice adds a hint of acidity that brightens the flavors and cuts through the richness of the cheese and cream.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but ensure it is completely thawed and squeezed dry to equal about 3 cups of cooked spinach.
What is Italian Spice Essence?
It is a blend of Italian herbs; you can use any standard Italian seasoning as a substitute.
Can I use fresh herbs instead of dried seasoning?
Yes, you can substitute fresh Italian herbs, though you may need to increase the quantity to achieve the same flavor intensity.
How many cups of bread cubes are required?
The recipe requires between 12 and 14 cups of stale French bread cut into 1-inch cubes.
Why should the heavy cream be at room temperature?
Using room temperature cream helps it emulsify more easily with the eggs and stock to create a smooth custard.
Is it necessary to use low-sodium chicken stock?
Low-sodium stock is preferred so that you can better control the saltiness of the final dish.
How much Parmesan cheese is needed in total?
You will need 3/4 cup total: 1/2 cup for the bread pudding mixture and 1/4 cup for the topping.
What is the purpose of the extra virgin olive oil?
The oil is used for greasing the baking dish and drizzling over the top to help the bread cubes crisp up.
Can I prepare this dish ahead of time?
Yes, you can assemble the bread pudding and let it soak in the refrigerator for several hours or overnight before baking.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days.
What size should the Brie cheese cubes be?
The Brie should be cut into 1/2-inch cubes to ensure even distribution throughout the pudding.
Can I add protein like chicken or bacon to this recipe?
Yes, cooked shredded chicken or crispy bacon bits would make excellent additions to this savory dish.
What should I serve with this bread pudding?
It pairs beautifully with roasted meats like turkey, ham, or roast beef, or it can be served with a fresh green salad.
How do I prevent the bread pudding from being soggy?
Using stale bread and ensuring the spinach and artichokes are well-drained are key steps to preventing sogginess.
What type of onions are recommended?
Finely chopped yellow onions are best for their mild and sweet flavor profile once sautéed.
Can I substitute the heavy cream?
While heavy cream provides the richest texture, you could use half-and-half, though the dish will be less creamy.
How many eggs are used in the custard?
The recipe uses 2 large eggs, lightly beaten, to bind the bread and liquids together.
Should the garlic be minced or chopped?
The recipe suggests roughly chopping or mincing one tablespoon of fresh garlic.
How do I make bread stale quickly?
If you only have fresh bread, cube it and bake it in a low-temperature oven at 300 degrees F for 10-15 minutes until dry.
Can I use a different cheese besides Brie?
Yes, you can substitute Brie with Camembert, Gruyère, or even a mild goat cheese for a different flavor.
What is the serving size for this recipe?
While not specified, a recipe with 12-14 cups of bread typically serves 8 to 10 people as a side dish.
Can I freeze this bread pudding?
Yes, you can freeze it after baking; wrap it tightly and freeze for up to 2 months, then reheat in the oven.
Why is fresh parsley used at the end?
Minced fresh parsley adds a pop of color and a fresh herbal finish to the cooked dish.