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Artichoke-Heart, Spinach and Mozzarella Bread Pudding Recipe

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This recipe for Artichoke-Heart, Spinach and Mozzarella Bread Pudding, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitch McRae
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 10oz frozen chopped spinach, thawed and squeezed dry.
1 9oz frozen artichoke hearts, diced and drained
3 scallions including tops, chopped
1 qt, 1/2" cubes of white bread
1/2 lb of grated mozzarella cheese (2 cups)
4 eggs
2 cups of milk
1/2 cup grated parmesan cheese
3/4 tsp of salt
1/4 tsp of pepper

Directions:
Directions:
heat oven to 350, butter an 8x12 baking dish. In large bowl combine the spinach, artichoke hearts, scallions, bread cubes and half the Mozzarella. Spread the mixture in the bottom of the dish. Top with remaining Mozzarella.

In a bowl, whisk together the eggs, milk, Parmeasan, salt and pepper. Pour over the vegetables and bread and press the bread into the liquid making sure that it's well moistened.

Bake for 20 minutes, raise the oven temperature to 400 and bake until the pudding is puffed and browned, approx 15-20 minutes longer.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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