Food Network: Savory Spinach and Artichoke Bread Pudding

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Savory Spinach and Artichoke Bread Pudding
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1/4 cup extra-virgin olive oil
2 1/2 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
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

Instructions
Preheat the oven to 350 degrees F. Grease a 9 by
13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted,
about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much
water from spinach as possible then roughly chop and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the
onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2
teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and
cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes
and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian
seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large
bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup
Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid
immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup
Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake

until firm in the center and golden brown, about 1 hour. Serve warm.