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.
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)
2 cups milk
1/2 cup grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
How to Make It
Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.
In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.
Bake the bread pudding for 20 minutes. Raise the oven temperature to 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.
Wine Recommendation: Chardonnays from northern Italy tend to be lighter and crisper than those from California or France. For a delicious partner to this rich bread pudding, see if you can find an unoaked example from the Alto Adige or Trentino.
Notes: Defrost frozen vegetables quickly by removing them from the package and putting them into a bowl of hot water. You may need to squeeze or blot the vegetables dry on paper towels before using them, but the defrosting will take only minutes.
Quick from Scratch Vegetable Main Dishes
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I gave this recipe 3 stars because it truly is a good, solid recipe. That being said, it needs a little oomph. I think that the addition of shallots or leeks would be very good and maybe some form of bacon. The bacon would pair really nicely with the artichoke hearts. I did enjoy this recipe with a salad for a light dinner. I also had leftovers for breakfast and it reheats very well. Wrap it up in a tortilla and it's a perfect on the go meal. The recipe could also be altered for several types of veggies that you might have on hand. I always have artichoke hearts and bottoms so the addition of peas, broccoli or zucchini would work too I think. I'd like to try fresh spinach as frozen always clumps too much. I used a Tuscan loaf from Whole Foods and the texture worked perfectly with the dish. I will definitely make again and again with alterations and additions.