Meatless Monday: Artichoke Heart, Spinach, and Mozzarella Bread Pudding
I made this recipe the other week and thought it would be a good recipe for the week after ThanksgivingÂ since everyone has probably eaten too much turkey and might want a meat-free meal.Â The bread pudding was very easy to make and was tasty.Â I had not defrosted the spinach and artichokes in advance but followed the tip at the end of the recipe.Â Â I soaked the veggies in a bowl of hot water and they were defrosted within 5 minutes!
Next time I might add some garlic or garlic powder to the dish for a little extra flavor.Â I served the bread pudding with a simple green salad.
Artichoke Heart, Spinach, Mozzarella Bread Pudding
Food & Wine
- 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 (about 2 cups)
- 4 eggs
- 2 cups milk
- 1/2 cup grated Parmesan
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
Heat the oven to 350Â°. 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 400Â° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.
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.
1 thought on “Meatless Monday: Artichoke Heart, Spinach, and Mozzarella Bread Pudding”
<![CDATA[it says Jewel on the photograph so I presume it's your name, That looks like an awesome combination! But please for the future reference never never ever use powdered garlic crap! Always take the time to get fresh ingredients and garlic is the holy Grail of cooking cuisine! Also it makes all the difference if you use it or not use it! The only dummies that I know are the Germans who look at you like you are a vampire when a garlic! Unless you eating raw garlic with some bread never worry about smelling of garlic! And with this issue made all of that would be so wonderful with a nice Chardonnay or Grurztraminer! Thank you and I look forward to trying this recipe John]]>