5/1/08

Artichoke, spinach and mozzarella bread pudding

This recipe comes from Food & Wine and when I saw it my mouth started to water! I absolutely LOVE anything with artichokes and spinach. I was excited to find it and add it to my collection of recipes. I hope you are too!

Artichoke, Spinach, and Mozzarella Bread Pudding


* 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

DIRECTIONS

* Heat the oven to 350°. 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 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.
* Notes: 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.
* Wine Recommendation: Chardonnays from northern Italy tend to be lighter and crisper than those from California or France. For a delicious partner to this rich bread pudding, see if you can find an unoaked example from the Alto Adige or Trentino.
Print Friendly and PDFPrint Friendly
Related Posts