Spinach Artichoke Bread Pudding
This creamy, cheesy bread pudding full of diced artichokes and chopped spinach is the perfect way to use up that stale bread in your cupboard and turn it into a yummy, flavor-packed side dish.
Servings 8 servings
Calories 250kcal
Ingredients
- 1 tbsp softened butter
- 6 oz stale bread, cut into 1 1/2-inch cubes
- 4 oz chopped frozen spinach, thawed and squeezed dry
- 1 14-oz can artichokes, drained and chopped
- 1 cup whole milk
- 1/2 cup sour cream
- 2 large eggs
- 8 oz brie, diced
- 1 oz parmesan, shredded
Instructions
- Preheat oven to 350F.
- Grease a 9x9 high sided casserole dish.
- In a large bowl, mix together the bread, spinach, and artichokes.
- In a medium bowl, mix together the milk, sour cream, and eggs until well blended.
- Pour the egg custard into the bread mixture and toss to combine. Mix in about 6 oz of the brie and the parmesan.
- Transfer the bread pudding to the prepared casserole dish and dot the top with the remaining pieces of brie.
- Cover the dish with foil and let it sit on the counter for 30 minutes to hydrate the bread.
- Bake covered for 45 minutes. Then uncover and bake for 10 minutes.
Notes
- Make ahead: If you are making this ahead, prepare the bread pudding through step 3. It can refrigerated overnight. Allow it to come to room temperature before putting it in the oven. Note: I've found it to be helpful to use a digital thermometer to check the center of the pudding when I've gone the 'make-ahead' route just to make sure it was cooked through. The pudding should be around 160F when it's done.
Nutrition
Calories: 250kcal