Artichoke Heart, Spinach and Mozzarella Bread Pudding

  • Active Time 10m
  • Total Time 30m
  • Rating ****

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


Heat the oven to 350 degrees F. Butter an 8 x 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.

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.

RecID 2954

nutrition information per serving

536 calories; 24g total fat; 262mg cholesterol; 1447mg sodium; 42g carbohydrates; 10g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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