Spinach And Artichoke Bread Pudding

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 20 garlic cloves, peeled
• olive oil
• kosher salt
• 2 lbs fresh spinach
• 1 lb frozen artichoke heart, thawed
• 1 quart half-and-half
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 pint heavy cream
• 6 egg yolks
• 5 eggs
• 1/2 tablespoon chopped parsley
• 1/2 tablespoon chopped chives
• 1/2 tablespoon chopped tarragon
• 1/2 tablespoon chopped chervil
• 16 cups cubed ciabatta (crustless, day-old)
• 1 cup grated grana padano cheese or freshly grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 toss garlic in oil and season with salt; wrap in foil and roast for 30 minutes.
• 3 remove from oven and allow to cool.
• 4 saute spinach with a little oil in large pan.
• 5 cook until completely wilted; drain liquid and squeeze out remaining liquid and set aside.
• 6 chop roasted garlic and set aside.
• 7 preheat oven to 375 degrees.
• 8 cut artichokes into quarters and pat dry with paper towels and set aside.
• 9 in a large bowl, whisk the half and half with 2 tablespoons salt plus pepper and nutmeg.
• 10 add cream, egg yolks, eggs, parsley,chives,tarragon and chervil.
• 11 fold in bread, spinach and garlic; add artichoke hearts and cheese.
• 12 allow ingredients to saturate the bread for 10 minutes.
• 13 spray a 9 x 12-inch casserole dish with nonstick spray then pour in the bread-pudding mixture.
• 14 place the casserole in a larger baking or roasting pan and carefully pour hot water into the larger pan to a depth of 1 inch.
• 15 bake for 1 1/2 to 2 hours, or until a toothpick inserted in middle comes out clean.
• 16 if the top browns too quickly, cover with foil and continue to cook until done.
• 17 remove from oven and allow to sit for 20 minutes before serving.