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With the holidays coming and going my focus, of course, has been on creating and preparing dishes that could be part of a holiday meal. I mean, yes you really could use anything you want for a holiday meal but, I tried to stay along the lines of traditional with a new twist. This dish is one that I made for Thanksgiving 5 years ago from a recipe I found on Food Network. We loved it so I put it in the "recipe bank" for future use, but for whatever reason I associated it with a holiday meal only and never thought to pull it out for another night.
This year I went back through old recipes to get some ideas and came across this one again. I knew immediately I wanted to make it. I knew Miss Picky Pants wasn't going to eat it because it has artichoke hearts in it (if I had gotten rid of them should would have because she loves brie) but I figured everyone else would be game for it.
I also thought it would go well with the meal because I was making standing rib roast with a garlic, rosemary crust so it fit into the slight Italian theme I had going. You know, cooking is like getting dressed, you want everything to match and compliment each other. It sounds good at least right?
The meal was a bit hectic because I hadn't planned the times as well as I had for Thanksgiving, plus the roast took up the whole oven so I couldn't sneak things under or along the side. But this dish really comes together well. A few steps, but well worth it, trust me!! I can guarantee I wont be saving this for the holidays anymore. Special occasions maybe, but it is too good to only pull out once in a while!
- 1/4 cup extra-virgin olive oil
- 2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 cups chopped yellow onions
- 1 tablespoon roughly chopped garlic
- 1 tablespoon plus 2 teaspoons Italian seasoning blend
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
- 6 large eggs
- 3 cups heavy cream
- 2 cups milk
- 2 tablespoons fresh lemon juice
- 12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
- 1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
- 1/2 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley leaves
Jackie @ Domestic Fits
I just made bread pudding for the first time over the holidays! I love the savory version, I'll have to give it a try 🙂
Bobbi | Bobbi's Kozy Kitchen
I hope you like it Jackie. This really is one of my favorites!!
Inspired by eRecipeCards
wow... pound of brie sounds just wonderfully flavored! I love a savory bread pudding. I have a similar recipe but I use caramelized onions in place of the hearts. the sweetened onions meld well with the brie. maybe your picky pants would give that a try. But i want to try yours now
Dave
Bobbi | Bobbi's Kozy Kitchen
Oh Dave that sounds awesome and just might work!! I will give it a try next time, thanks!!
Anonymous
this is exactly the same recipe i got from emeril .
Bobbi | Bobbi's Kozy Kitchen
Yes, I found it on Food Network. I really love it a lot!!
Anonymous
Thanks for this recipe, it was a great match with my Turducken and whipped parsnips at dinner last night. All 15 people at dinner enjoyed it.
Bobbi | Bobbi's Kozy Kitchen
That is wonderful I am so happy!!
Unknown
an article about 10 slowcooker recipies on msn included the link tothis page and the photo. is there a slow cooker version?
Bobbi | Bobbi's Kozy Kitchen
Hi Kevin, I am just realizing that fact. I am not sure why it is there, but yes, because of that article I am going to do a slow cooker version for everyone. Until I can get that posted, here are a few links to slow cooker bread puddings that might help you out. http://www.allyou.com/food/family-meals/slow-cooker-recipe/cheesy-bread-pudding
http://www.food.com/recipe/savory-bread-pudding-slow-cooker-429095
http://nourishingjoy.com/slow-cooker-bread-pudding/