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–+ servings

Savory Bread Pudding with Spinach and Feta

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This cheesy vegetarian savory bread pudding recipe with spinach and artichokes is the ultimate flavor-packed side dish for any brunch.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 1
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x9-inch high-sided casserole dish.
  3. Combine the bread, spinach, and artichokes in a large bowl.
  4. Whisk the milk, sour cream, and eggs in a medium bowl until thoroughly blended.
  5. Pour the custard over the bread mixture and toss, then stir in 6 ounces of brie and the parmesan.
  6. Transfer the mixture to the prepared dish and top with the remaining brie pieces.
  7. Cover the dish with foil and let rest for 30 minutes to hydrate the bread.
  8. Bake covered for 45 minutes, then uncover and bake for an additional 10 minutes.

Nutrition

Calories: 250kcal

Notes

  • Make ahead: If you are making this ahead, prepare the bread pudding through step 3. It can refrigerated overnight. Allow it to come to room temperature before putting it in the oven. Note: I've found it to be helpful to use a digital thermometer to check the center of the pudding when I've gone the 'make-ahead' route just to make sure it was cooked through. The pudding should be around 160F when it's done.