Savory Artichoke And Spinach Bread Pudding - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
32 ounces frozen chopped spinach, thawed and squeezed dry
2 cups onions, chopped
3 large garlic cloves, chopped
1 tablespoon italian seasoning
2 teaspoons italian seasoning
1 1/4 teaspoons fresh ground pepper
2 1/2 teaspoons salt
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sweet paprika
3 (8 1/2 ounce) cans artichokes, quartered
6 large eggs
5 cups half-and-half cream
2 tablespoons fresh lemon juice
French bread, several days old, cubed
3 cups gruyere cheese, grated
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup parsley, minced

Preparation

Preheat oven to 350\u00b0F.
Saute the onions over med. heat in the oil until soft.
Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. 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 or less.
Pour into an 11x17-inch sprayed casserole dish.
Bake 1 hour or until firm in the center.
This reheats well in the microwave.
It would be easy to cut this recipe in half!