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Ingredients

• 1/4 cup extra-virgin olive oil
• 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
• 2 cups chopped yellow onions
• 1 tablespoon roughly chopped garlic
• 1 tablespoon plus 2 teaspoons Italian seasoning
• 2 1/2 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
• 6 large eggs
• 3 cups heavy cream
• 2 cups milk
• 2 tablespoons fresh lemon juice
• 12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
• 1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
• 1/2 cup freshly grated Parmesan
• 1/4 cup minced fresh parsley leaves

Description

Savory Spinach And Artichoke Bread Pudding Recipe Courtesy Emeril Lagasse, 2004

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