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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Savory Spinach and Artichoke Bread Pudding Recipe courtesy Emeril Lagasse, 2004 Show: The Essence of Emeril Episode: Easter Overall User Rating:  |
Outrageous
12/28/2006 at 11:14am
User: Mariann from Hasbrouck Heights, NJ User Rating:
I could make an entire meal out of this!!! The taste is outrageous!!
Worth the effort
12/27/2005 at 11:00am
User: Margot from Miami, FL User Rating:
I too cut this recipe in half and had more than enough for 6-8 people. It's easier if you prepare the spinach, artichoke and bread cubes the day before. This comes out more like a stuffing than a 'bread pudding'. It will go well with roast beef, lamb or roast chicken.
Used Timbales
12/21/2006 at 11:59am
User: Rosanna from Oak Hll, VA User Rating:
I am using this for part of Christmas Eve Dinner, decided to make it look a little fancier by using timbales and baking in a water bath. I will serve with a little red pepper cream sauce (red and green pretty for the holiday) Flavors worked well together..Happy Holidays to all.
Everybody loves this
12/09/2005 at 01:20pm
User: Maria from Ft Lauderdale, FL User Rating:
This is a little time consuming to make and costly. But the tray is empty in no time everybody loves it and wants the recipe. Don't forget the brie cheese it makes the difference.
Terrific and Flexible
11/28/2006 at 06:02pm
User: Anonymous User Rating:
This is a winner as a side dish. It does make a ton. I simplified it a bit by using frozen spinach and frozen artichokes. This recipe makes an even better main course. Just decrease the bread by half and substitute turkey (my Thanksgiving leftovers) or chicken. It's a spectacular way to use leftovers without making it seem like you're using leftovers. Even better, top that new main course with your favorite Italian red sauce (I used tomato and Italian sausage with onions, garlic and seasonings.)
YUM! YUM! YUM!
11/28/2006 at 03:01am
User: Carolyn from Firestone, CO User Rating:
Have made this two years in a row now for Thanksgiving. I have vegetarian kids and they love it. It DOES take time to make it and can be rather pricey, but it is so worth it when you see your guests faces!
Wonderful
11/27/2004 at 10:51pm
User: LISA from Spring Hill, FL User Rating:
This was a lifesaver when my father-in-law came to visit. He does not eat meat and when I served him this he just loved it. So did my 8 year old daughter. A must for any artichoke lover. Well worth the prep time in my book.
Better the second day
11/25/2005 at 07:59pm
User: BRANDI from Annapolis, MD User Rating:
We served that at Thanksgiving and were disappointed. The flavors were almost overwhelming. It was much better the second day, but I won't be makng it again.
Killer Bread Pudding!
11/23/2006 at 06:49pm
User: Stephanie from Tucson, AZ User Rating:
Our family is going on 2 yrs. Making this awesome pudding, as our Thanksgiving stuffing. We recommend this for any occaision. Greg & Stef Tucson,AZ
Incredible
11/07/2006 at 06:12pm
User: Anonymous User Rating:
We make this every Thanksgiving to have the night before, day of, and next morning with eggs on top. We LOVE this recipe.
Add some chicken and sage!
08/09/2005 at 03:44pm
User: Anonymous User Rating:
This is a very tasty recipe and makes a heckuva LOT of food!! For the liquid, I midified the recipr to include 2c Fat Free Half & Half with 3 cups of double strength chicken stock (reduce 6c to 3c). I also put in 2.5 lbs cooked chicken breasts and some fresh sage. It was absolutely delicious and I will definitely make it again.
A crowed pleasure
07/15/2006 at 08:35pm
User: Anonymous User Rating:
This is the best bread pudding I have ever made.
Comforting food
07/05/2007 at 07:46pm
User: Vicky from Cedar Island, NC User Rating:
I tried this at my son's house on Thanksgiving. It is wonderful, a truly comfort food.
Really, Really Good!
05/28/2006 at 12:18pm
User: KAYE from Oxnard, CA User Rating:
I made this for a wine tasting party with friends and they all raved about it. It does make a lot but who doesn't like left overs. It was still great the next two days!
good
05/27/2004 at 03:20pm
User: LEONA from St. Helena, CA User Rating:
this is so great...took a little longer for prep...takes a bit for cutting the bread...it is great
Wonderful Change
05/25/2004 at 02:10pm
User: Anonymous User Rating:
This recipe accompanies lamb so very well. It has a wonderful texture and blend of flavours.
Won a bottle of wine with this recipe
05/25/2004 at 11:32am
User: CATHERINE from San Diego, CA User Rating:
This recipe was so great that I won the best dish at a champagne tasting and potluck. It makes more than enough to have delicious leftovers too! I made it with the brie.
Outstanding
05/19/2006 at 07:52pm
User: Suanne from Boynton Beach, FL User Rating:
I made this for Mother's Day dinner. I used the optional Brie included, which I would recommend. Everyone raved about it. I will definitely make this again and again. I wouldn't change a thing, it was easy to make!
savory spinach and artichoke bread pudding
05/16/2004 at 12:05pm
User: Anonymous User Rating:
This is a great side dish. If you love artichokes you must try this dish.
Rave reviews!!!!
05/06/2006 at 01:37pm
User: Rita from Excelsior, MN User Rating:
This is an awesome side dish!! I served it with a lemon-herb pork loin and green beans with lemon & garlic. Eight hungry adults only ate half of the recipe....but left-overs are a plus!! I used 4 boxes of frozen spinach squeezed dry, and 3 cans of cut up artichoke BOTTOMS (there is too much waste by the time coarse leaves are peeled off the hearts), and a loaf of COSTCO roasted garlic bread....amazing flavor!! This recipe is a real keeper, and everyone raved about it.
easter hit
05/01/2005 at 01:12pm
User: Crystal from Everett, WA User Rating:
this wqas a great side dish everone loved it we are going to make it a famuly tridition
More Protein?
04/27/2005 at 12:39pm
User: SUSAN from prescott, AZ User Rating:
Whoa, what a reaction I got from our golf group of 24. They meet once month for a social game of chasing the white sphere, and pot luck after. It got absolute raves, inspite of the fact that I sliced off the tip of my thumb in the process of making the dish. No none of my DNA actually made it into the Bread Pudding, but that was the joke of the day, WE NEEDED MORE PROTEIN, AND IT 'S LOW CARB !! Thanks Emeril for another great entry to my recipe collection!! Susan, Prescott, AZ
You MUST make this...NOW!!
04/19/2006 at 06:03pm
User: Becki from Maple Grove, MN User Rating:
This recipe is OUT OF THIS WORLD!! I halved the recipe, which made enough for 6. Its true on the artichokes...they are expensive, you only need one can they are so rich. Use a really good quality bread that is crusty on the outside and chewy on the inside, it makes a HUGE difference. The brie cheese doesn't have to be rind removed, I left mine on and it was tasty (that's my favorite part of brie!). Also, I combined the ingredients about 2 hours ahead and let the bread absorb all the yumminess and then brought it to room temp before baking it off. The leftovers were divine! This will be a major hit at any holiday dinner, company potluck or church lunch!! Please make it!
Big Easter Hit!
04/17/2006 at 11:23pm
User: Anonymous User Rating:
Made this for Easter dinner. Even the kids loved it! Fairly easy to make (the prepping is the most time-consuming part). Will definitely make again.
The best of all worlds!!
04/17/2006 at 04:03pm
User: RITA from Glendale, CA User Rating:
Wonderful combo of flavors and texture. Easy to make and I didn't find it as expensive as some to make. Substituted frozen artichokes, spinach and used a brioche instead of the french bread. Also used 2c cream, 2c chicken stock and 1c nonfat milk for the liquid. It came out wonderfully moist and each vegie could be identified. I recommend it to anyone who especially loves artichokes. Served it with a lamb tenderloin with a pomagranite glaze and small salad. You really don' need anything else.
Easter dinner companion dish
04/12/2005 at 11:13am
User: Pauline from Riverside, CA User Rating:
We all loved this dish with the leg of lamb on Easter. The interesting part was that you could taste the spinach and artichokes individually. The brie cheese made this dish so creamy. What I didn't like was that it took way too long to prepare and cook. I used the canned artichokes as directed, however, by the time I peeled off the outer leaves I didn't have very much of the artichoke left. Could frozen artichokes be used instead? I continued to cook it at a lower heat after the initial cooking time was up so the liquid could absorb into the pudding. I wasn't sure if letting it set for 30 mins after cooking would have worked. Also, I plan to prepare this recipe in the future well in advance of preparing the rest of the meal because it took so long to make and I had to hold up finishing the rest of the dinner until this cooked enough. I would like to know what the texture is supposed to be like as this will tell me if it turned out the way it was supposed to.
Good stuff
04/10/2005 at 10:36am
User: LARRY from Anywhere, FL User Rating:
Good side - I made this for Easter (so the cost wasn't a big deal) , it tasted great and my guests loved it :) Best of all it can be totaly done in advance and chucked in the oven while visting with the guests. Bad side - This thing costs a fortune! (that's fairly normal for most of Emeril's recipes) and the recipe is for a massive quantity so I cut it in half and still had enough for 8 or 10.
Emeril
04/09/2007 at 12:50pm
User: Anonymous User Rating:
Served this with our Easter Ham and the guests raved about it. Among six for dinner, it was devoured.
Excellent Dish
04/09/2007 at 10:32am
User: Peter from Fairfield, CT User Rating:
This dish was excellent. I cut the recipe in half and still had plenty.
Hremmsa
04/08/2007 at 03:25pm
User: susan from Winchester, MA User Rating:
Terrific recipe especially for a holiday buffet. We had 12 people for Easter dinner and this dish won rave reviews all around.
it looks good
04/07/2007 at 11:20am
User: ROSALIA from RIDGEWOOD, NY User Rating:
I love spinach and artichoke
Amazing
04/07/2007 at 10:29am
User: Anonymous User Rating:
Emeril makes the best savory bread puddings, and this one is no exception. Delicious, easy, and the perfect accompaniment to a special meat course or perfect on its own.
Impresess your guests!
04/07/2005 at 08:01pm
User: Leslie from Colorado Springs, CO, CO User Rating:
This is a great recipe! It was the hit of my Easter dinner. But this recipe makes a boat-load. It served 8 adults with plenty of left-overs. With the high cost of artichokes ($3.50/can in my area) you could easily cut this recipe in half. I used frozen spinach instead of fresh...about 12 oz, thawed & well-squeezed. I cooked it on the lower shelf of the oven (a roasting chicken was using the middle shelf) & I over-cooked the bottom. (I also had to increase the cooking time as the middle was not set.) This recipe was very forgiving though, and I scooped it onto a serving dish, careful not to include the over-cooked, crusty bottom. This made it a bit drier than I would have liked so I added some milk to the left-overs that I heated up the next day & it was still wonderful. I also substituted whole milk for cream (to reduce the fat) & sprinkled a LOT more coarsely grated parmesan cheese on top than the recipe called for. (So much for a reduced-fat side dish - but it was worth it!) I will have to make this again as I everyone will be asking for it.
Great for Easter dinner
04/03/2006 at 02:14pm
User: LEANNE from Coralville, IA User Rating:
I made this for Easter and it was a huge hit!
Great Expecatations
03/30/2005 at 01:48pm
User: Regina from Colorado Springs, CO User Rating:
The combination of the sauteed vegetables with the bread, cream and brie is amazing. Every now and then you get a new flavor to savor. It is smooth and amazing. We loved this recipe. Hint; I used cooking spray for the veggies vs. oil.
A New Easter Dinner Tradition
03/29/2005 at 12:13pm
User: Marjorie from White Oak, PA User Rating:
I only saw the end of the show with this recipe;but I knew then it was going to be part our Easter dinner. It was hit!! Everyone loved it and I have enjoyed having it for my lunch for the past two days. It went so well with ham; but would be great with any meat or as a main dish with a salad. Thanks to Emeril for a new Easter dinner tradition!
Great Innovative Side Dish
03/29/2005 at 11:57am
User: Anonymous User Rating:
Made 1/3 the recipe to serve 4 people, which was more than enough. Delicious and different side dish with Easter pork loin and was a big hit - everyone had seconds. Takes a bit longer to prepare than stated, but was worth the effort.
Great and simple to prepare
03/29/2005 at 06:53am
User: JOSEPH from Buford, GA User Rating:
I've prepared this dish after having seen it on Emeril's show and served it as a side for a rotisserie Leg of Lamb for our family's Easter Dinner. It was just great. Everyone loved it. I like it just as mush cold the next day as left-over. I made a couple of changes to it by adding quarterred sauteed mushrooms and crumbled feta cheese instead of the brie. A big hit and very tasty...
Back for seconds
03/28/2005 at 09:08pm
User: KARYN from Tucson, AZ User Rating:
I had to beg and pleed to bring something other than mashed potatoes for Easter dinner. Thank you, thank you, thank you! This was excellent. Everyone went back for seconds. I used Herbes de Provence instead of Italian Herbs. This herb combo is close enough and I love the addition of the savory. Will definately make this again.
awesome
03/28/2005 at 01:26pm
User: NICOLE from St. Louis, MO User Rating:
I made this for Easter dinner for 4 people, so I halved the recipe. Turned out wonderful. It was the best dish on the table, and I will definitely make it again.
Wow!
03/28/2005 at 12:00pm
User: Emilie from Southbury, CT User Rating:
Big hit at dinner party for all ages. Really comlemented leg of lamb. Prep time was longer than listed but absolutely worth it.
Spinach and Artichoke Bread Pudding
03/28/2005 at 09:34am
User: Anonymous User Rating:
Very tasty and easy to make.
spinach/artichoke bread pudding
03/27/2005 at 11:02pm
User: Anonymous User Rating:
Very good, not hard to make, but time consuming. Well worth the wait.
The best Easter side dish ever!
03/27/2005 at 09:22pm
User: AMBER from Cranston, RI User Rating:
I brought this side dish to my sister's house for Easter dinner. I didn't even know that my brother-in-law was serving Emeril's lamb recipe as the main dish. The entire family raved about this, even my daughter and son-in-law who will not usually eat spinach at all!
Delicious
03/27/2005 at 08:47pm
User: LORI from Fremont, CA User Rating:
I made this as a side dish for our Easter buffet. My family liked it, thought it was a bit rich however. I would make it again, it would go great with a grilled steak.
Absolutely Beyond Fabulous Bread Pudding
03/24/2008 at 11:12pm
User: Lisa from Mountain View, CA User Rating:
I served this on Easter along with ham. The crowd went wild. It was completely delicious. I would not change a thing. Yes, it is very rich, but for a treat, you absolutely cannot go wrong.
crowd pleaser
03/23/2008 at 09:03pm
User: kim from tampa, FL User Rating:
great easter dish to accompany lamb. heavy and filling, everyone loved it. the recipe calls for 3 cup wilted spinach approx 2.5 lb's (not so). 3 cups is approx 1.5 lb's. just be sure to measure out. other than that don't know why someone would review and say it turned out dry. there is just no way unless you don't know how to use your convection oven. i say the brie isn't optional, it's a must have. my party liked this dish best and wanted some of the left overs, and left overs there were.
Great for Holidays!
03/22/2005 at 03:18pm
User: Anonymous User Rating:
Everyone loved this dish! It is a lot of work but well worth it. We only had four people so we halfed the recipe and it turned out wonderful!
mmmm...... ok
03/20/2005 at 08:46pm
User: genevieve from dix hills, NY User Rating:
This dish was good but not great. The rest of my family loved it but i didn't prefer it. 3 stars.
Casual Cook
02/11/2008 at 03:15pm
User: Anonymous User Rating:
This is fabulous. Made for the superbowl and everyone raved. Beware, it's not low on calories but the flavor and texture are scrumptious. Very easy to make. This was my first bread pudding and turned out beautifully.
Unbelievable Stuffing
01/16/2006 at 07:49pm
User: Deb from Highlands Ranch, CO User Rating:
I've made this three years in a row for Thanksgiving... and get rave reviews! My only change was on year two I used store-bought dried (plain) bread cubes instead of day old french bread. It still turned out good, but not as fantastic as the french bread. Won't to that again! I also prepare "in-the-bird" traditional stuffing, so I make a half-recipe of Emeril's. This also freezes well! When you make this, be prepared to share the recipe with many people! Good eatings! Deb :-)
San Diego
01/16/2006 at 01:29pm
User: Anonymous User Rating:
I was very disappointed, especially given the reviews. I made this twice, the second time thinking that anything with artichokes, spinich & Brie just had to be great and that I did something wrong the first time. It came out the same: dry and the flavors didn't seem to mesh, actually threw it away. I love Emeril's recipes but not this.
