1/4 C extra virgin olive oil
2 1/2 lbs. spinach (3 C cooked and chopped or 2-3 frozen 10-ounce chopped spinach, thawed and drained)
2 C chopped yellow onions
1T chopped garlic
1T plus 2 tsp Italian seasoning blend
2 1/2 tsp salt
1 1/4 tsp freshly ground pepper
3 (8 1/2-ounce) cans quartered artichoke hearts
2 large eggs
1 1/2 C heavy cream
2 C chicken stock
2 T lemon juice
12-14 C cubed (1-inch) day old loaf of French bread
1 lb. Brie, rind removed and cut into 1/2 -inch cubes
1/2 C Parmesan cheese
1/4 C minced fresh parsley leaves
Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking dish with 1T olive oil.
Heat 1T oil in a large skillet over medium high heat. Add the onions and saute until light brown. Add the garlic, 2 T Italian essence, 1/2 tsp salt and 1/2 tsp pepper, and cook, stirring, until the garlic is fragrant, about 30 sec.
Combine the eggs, cream, chicken stock, lemon juice,remaining 1T Italian seasoning, 2 tsp salt, and 1tsp pepper in a large bowl. Wisk to combine. Add the spinach, artichoke hearts with some juice, brie, 1/4 C Parmesan, parsley and stir to combine. Add the bread cubes and stir to absorb the liguid every so often for about 20 min.
Pour the bread pudding mixture into the prepared dish. Sprinkle with remaing Parmesan and drizzle remaining olive oil.
Bake until firm in the center and golden brown, about one hour. Serve warm.