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.
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