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Artichoke-Heart, Spinach, and Mozzarella Bread Pudding

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 4
Using defrosted frozen vegetables can be a huge time-saver, since they're already cooked, but don't be in too much of a rush; you'll need to take the time to drain and dry them, or the extra moisture will make the finished dish soggy.
2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
1 9-ounce package defrosted frozen artichoke hearts, diced and drained on paper towels
3 scallions including green tops, chopped
1 quart 1/2-inch cubes of good-quality white bread
1/2 pound grated mozzarella cheese (about 2 cups)
4 eggs
2 cups milk
1/2 cup grated parmesan cheese
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Artichoke-Heart, Spinach, and Mozzarella Bread Pudding Recipe at
Heat the oven to 350 degrees F. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.

In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.

Bake the bread pudding for 20 minutes. Raise the oven temperature to 400 degrees F; and bake until the pudding is puffed and browned, 15 to 20 minutes longer.

TEST-KITCHEN TIP: Defrost frozen vegetables quickly by removing them from the package and putting them into a bowl of hot water. You may need to squeeze or blot the vegetables dry on paper towels before using them, but the defrosting will take only minutes.

WINE RECOMMENDATION: Chardonnays from northern Italy tend to be lighter and crisper than those from California or France. For a delicious partner to this rich bread pudding, see if you can find an unoaked example from the Alto Adige or Trentino.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 536
Fat. Total: 24g
Fiber: 10g
Carbohydrates, Total: 42g
Sodium: 1447mg
% Cal. from Fat: 40%
Cholesterol: 262mg
Protein: 41g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Vanessa Reviewed: 01/28/2010
Will definitely make again...
I thought this was great - an easy & savory way to serve some of my favorite things (artichoke hearts, spinach, and cheese) together. I did make 2 modifications. Since I NEVER have plain white bread in my house I used the cheddar & garlic sourdough from Trader Joes. Also, instead of using plain salt I used garlic salt. Because garlic makes everything better. The result was terrific & I can definitely see myself taking this to potlucks or family gatherings as well as at home.
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