Spinach And Artichoke Bread Pudding

Name: Spinach And Artichoke Bread Pudding
Ingredients: 2 packages (9 ounces each) fresh spinach; 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered; 9 large eggs, beaten; 2-3/4 cups heavy whipping cream; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1/2 cup shredded Parmesan cheese; 1/2 cup shredded Romano cheese; Dash salt; 8 cups day-old cubed French bread

10 ingredients

3 steps

Ingredients

2 packages (9 ounces each) fresh spinach
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
9 large eggs, beaten
2-3/4 cups heavy whipping cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
Dash salt
8 cups day-old cubed French bread

Directions

1

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain.
2

In a large bowl, combine the artichokes, eggs, cream, cheeses and salt. Gently stir in bread cubes and spinach. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight.
3

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.