Spinach Artichoke Bread Pudding

• Vegetarian

• Produce

  • 1 14-oz can Artichokes
  • 4 oz Spinach, frozen dry

• Refrigerated

  • 2 Eggs, large

• Bread & Baked Goods

  • 6 oz Stale bread

• Dairy

  • 8 oz Brie
  • 1 tbsp Butter
  • 1 oz Parmesan
  • 1/2 cup Sour cream
  • 1 cup Whole milk

Found on justalittlebitofbacon.com

Description

Ingredients

• 1 tbsp softened butter
• 6 oz stale bread, cut into 1½-inch cubes
• 4 oz chopped frozen spinach, thawed and squeezed dry
• 1 14-oz can artichokes, drained and chopped
• 1 cup whole milk
• ½ cup sour cream
• 2 large eggs
• 8 oz brie, diced
• 1 oz parmesan, shredded

Directions

• Preheat oven to 350F. Grease a 9x9 high sided casserole dish.
• In a large bowl, mix together the bread, spinach, and artichokes. In a medium bowl, mix together the milk, sour cream, and eggs until well blended. Pour the egg custard into the bread mixture and toss to combine. Mix in about 6 oz of the brie and the parmesan.
• Transfer the bread pudding to the prepared casserole dish and dot the top with the remaining pieces of brie. Cover the dish with foil and let it sit on the counter for 30 minutes.
• Bake covered for 45 minutes. Then uncover and bake for 10 minutes.