Spinach, Mushroom & Artichoke Bread Pudding
Ingredients
- Cooking spray or olive oil to grease pan
- 1 tablespoon extra-virgin olive oil
- 2 pounds fresh spinach, chopped
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 Tablespoon
OSA Gourmet Datil Garlic Seasoning Blend (You can substitute 1 Tablespoon Italian Seasoning.) - 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup sliced mushrooms
- 3 jars or cans artichoke hearts, chopped (remove any tough outer leaves and discard)
- 6 large eggs, beaten lightly
- 3 cups half & half
- 2 cups milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon
OSA Gourmet Datil Zest Seasoning Blend (You can substitute 1 Tablespoon Italian Seasoning.) - 1 large loaf day old French bread, cubed
- 8 ounces fresh mozzarella cheese, cubed or 8 ounces (1 cup) grated cheese of choice
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Preheat oven to 350 degrees F. Grease a 13 by 9 inch baking dish with cooking spray or olive oil.
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Add the onions and cook until transparent, about 5 minutes.
- Add the garlic, OSA Gourmet Datil Zest Seasoning Blend, salt and pepper, and cook about 1 minute.
- Add the mushrooms and artichoke hearts, and cook another 2 to 3 minutes.
- Add in chopped spinach and cook just until spinach is wilted, about another 2 to 3 minutes. Remove the pan from the heat.
- In a large bowl, whisk together the eggs, half & half, milk, lemon juice and Datil Zest.
- Add the bread cubes to the egg mixture.
- Add in the spinach, artichoke and mushroom mixture from the skillet.
- Add in the grated Parmesan cheese and grated or cubed cheese of your choice, and stir gently to combine.
- Pour the mixture into the prepared, greased pan and bake about 1 hour. The center should be firm and the crust a golden brown.
- Serve warm.
Notes
This dish is great for vegetarians, and is a meal in itself along with a nice side salad, or perfect as a brunch dish.