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Savory Bread Pudding

We were having pork chops. I wanted something warm and savory to go with it. I browsed through a few recipes, and then I tweaked a few things in a recipe from Emeril, and came up with this:

Spinach%20bread%20pudding.jpg

Two large bags of fresh spinach leaves
2 T. olive oil
One half onion, chopped
2 cloves of garlic, minced
1 can quartered artichoke hearts (in water), chopped
1 T. basil
1 T. parsley
1 t. salt
1 t. pepper
4 eggs
2 c. cream
1 1/2 c. milk
1 T. lemon juice
8 oz. brie (rind removed, cubed)
1 c. grated gruyere (4 oz.)
1/2 c. grated parmesan cheese
1 baguette day-old French bread, cubed

Preheat oven to 350. In a pot of boiling water, cook spinach 30 seconds (just until wilted). Rinse, dran, and squeeze all water out. Wrap in paper towels to drain more before chopping.

Heat olive oil, and sautee onions on medium high heat until golden. Add garlic, herbs, and half of salt and pepper for a minute, and the drained, chopped artichokes for 2 more minutes. Set aside.

Combine eggs, cream, milk, lemon juice, remaining salt and pepper, and whisk in a large bowl. Add brie, gruyere, remaining salt and pepper, and half of parmesan. Toss cubed bread and chopped spinach into cream mixture, mixing thoroughly. Pour into a greased baking dish, and top with remaining parmesan. Bake 1 hour at 350.
8 servings. DELICIOUS!

*Next time I make this (for a December dinner party), I'm going to try baking it in large muffin cups, for crunchy individual servings!

Comments (4)

This looks great and I think I'd like to turn the same ingredients into a strata for a brunch I'm having. Thanks for the inspiration!

Sounds perfect for a cold winter's night!

Sheena :

Palma, At the risk of being a bore... do you think one could use milk instead of cream?

I love the idea of the little individual servings.

YUM - this looks fantastic! Where is the monkey bread?

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