Savory Sausage, Spinach & Artichoke Bread Pudding LeMoine Family Kitchen

Skillet Bread and Spinach Artichoke Dip NeighborFood

Pour the bread pudding mixture into the prepared dish, sprinkle the remaining 1/4 cup Parmesan over the top, and drizzle with the remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour.

Savory Spinach and Artichoke Bread Pudding Emeril Lagasse Food

Preheat the oven to 350 degrees. Spray an 8-inch x 8-inch square baking dish with cooking spray. In a large sauté pan, heat the olive oil and red pepper flakes over medium heat. Add in the minced garlic and cook for 30 seconds. Add in the spinach leaves and sauté for 3 minutes, or until the spinach is wilted.

Foodista Recipes, Cooking Tips, and Food News Savory Sausage

Stir in the remaining 1/4 teaspoon salt and the pepper. Set aside. Grate the cheese and set aside. Use the remaining 1 tablespoon butter to coat a large (9 x 13) baking dish. Add the bread cubes to the dish. Arrange the cooked spinach mixture in and on the bread cubes. Sprinkle the cheese all over the bread and spinach.

Spinach Artichoke Bread Pudding This creamy, cheesy bread pudding

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.

Savory Sausage, Spinach & Artichoke Bread Pudding LeMoine Family Kitchen

Cook the onion and bacon until slightly crispy. Next, add in the spinach and artichokes. Cook until the spinach has wilted and remove the skillet from the heat. In a large mixing bowl, combine milk, stock, whisked eggs, bacon-spinach-artichoke mixture, and 1/2 cup mozzarella. Toss the challah cubes into bowl making sure everything is well coated.

Outside Our Comfort Zone...and a clean comfort food recipe to offer

Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven.

Spinach Artichoke Pull Apart Bread

Set aside. In a medium skillet, heat 1 tablespoon of the butter and add the shallots as well as the salt and pepper. Cook until they soften, about 3 minutes. In a large mixing bowl, toss the bread, spinach and cheese. Add the shallots, artichoke hearts, milk and eggs and mix. Sprinkle in the basil.

Outside Our Comfort Zone...and a clean comfort food recipe to offer

Grease a 9 x 13-inch baking dish with 1 tablespoon olive oil. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water.

Savory Sausage, Spinach & Artichoke Bread Pudding LeMoine Family Kitchen

Stir in the artichokes. Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine. Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes.

Savory Bread Pudding with Spinach, Artichoke, and Brie Bobbi's Kozy

Add the drained artichokesand cook another 2 minutes. Remove from the heat and set aside. Combine the eggs, cream, half and half, milk and lemon juicein a large bowl. Whiskto combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and stir gently to combine. Pour the bread puddingmixture into the.

Savory Sausage, Spinach & Artichoke Bread Pudding LeMoine Family Kitchen

For this recipe go to http://tastesspicy.com/recipes/spinach-and-artichoke-bread-pudding/For full recipes go to www.tastesspicy.comSocial Media:Instagram - h.

Crockpot Recipe for Spinach Artichoke Bread Pudding slowcooker

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

Spinach Artichoke Bread Pudding Just a Little Bit of Bacon

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water as possible from the spinach, then coarsely chop and reserve; you should have about 3 cups. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Savory Sausage, Spinach & Artichoke Bread Pudding LeMoine Family Kitchen

Preheat oven to 350 and grease a 9x9 baking dish. In a large bowl, mix together the dip, milk and eggs. Cut the baguettes into bite size pieces and put in bowl with the wet mixture. Mix well to coat all the bread. Transfer the pudding mixture to the prepared baking dish and cover with foil. Let this sit on your counter for 30 minutes to allow.

Spinach Artichoke Bread Pudding Just a Little Bit of Bacon

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.

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In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining ¼ teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.) Step 4. Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese.