Ingredients: |
Ingredients: 1/4 cup extra-virgin olive oil
2-1/2 lbs. spinach, washed (3 cups cooked and roughly chopped) I used frozen
2 cups chopped yellow onions
1 T. roughly chopped garlic
1 T. plus 2 tsp. Italian seasoning
2-1/2 tsp. salt
1-1/4 tsp. freshly ground black pepper
3 (8-1/2 oz) cans quartered artichoke hearts, tough outer leaves removed
3 cups heavy cream
6 large eggs
2 cups milk
2 T. fresh lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
1 lb. Brie, rind removed and cut into 1/2-inch cubes, optional
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves
|
Directions: |
Directions:Preheat oven to 350. Grease a 9x13 inch baking dish with 1 T. olive oil. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, roughly chop and reserve. Heat 1 T. olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 tsp. Italian seasoning, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 1 minute. Remove from heat and reserve. Combine the eggs, cream, milk, lemon juice, remaining 1 T. Italian seasoning, remaining 2 tsp. salt and remaining 1 tsp. pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan and parsley and stir to combine. If bread does not absorb all of liquid, let rest, about 20 minutes. Pour mixture into prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with 2 T. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm. |
This recipe for Emeril's Spinach and Artichoke Bread Pudding is from