I made this recipe the other week and thought it would be a good recipe for the week after Thanksgiving  since everyone has probably eaten too much turkey and might want a meat-free meal.  The bread pudding was very easy to make and was tasty.  I had not defrosted the spinach and artichokes in advance but followed the tip at the end of the recipe.   I soaked the veggies in a bowl of hot water and they were defrosted within 5 minutes!

Next time I might add some garlic or garlic powder to the dish for a little extra flavor.  I served the bread pudding with a simple green salad.

Artichoke Heart, Spinach, Mozzarella Bread Pudding
Food & Wine

• 2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
• 1 9-ounce 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)
• 4 eggs
• 2 cups milk
• 1/2 cup grated Parmesan
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper

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.

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.