Artichoke-heart, Spinach, And Mozzarella Bread Pudding


  • 2 10- ounces packages frozen chopped spinach, defrosted, drained, and squeezed dry
  • 1 9- ounces package defrosted frozen artichoke hearts, diced and drained on paper towels
  • 3 scallions including green tops, chopped
  • 1 quart 1/2-inch cubes of good-quality white bread
  • 1/2 pound grated mozzarella (about 2 cups)
  • 4 eggs
  • 2 cups milk
  • 1/2 cup grated Parmesan
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper


Using Defrosted Frozen Vegetables Can Be A Huge Time-saver, Since They're Already Cooked, But Don't Be In Too Much Of A Rush; You'll Need To Take The Time To Drain And Dry Them, Or The Extra Moisture Will Make The Finished Dish Soggy.

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