Savory bread puddings are all the rage. Filled with chunks of delicious vegetables, smooth cheeses, and egg soaked bread, how could you not lust for a piece of one? For best results, use a good quality crusty white bread.

This recipe calls for frozen artichokes and spinach, so follow the packages' instructions to properly thaw the ingredients. The resulting savory pudding pairs nicely with an Italian Chardonnay. It can be assembled in advance and baked later, making it a marvelous choice for a pot luck meal. To take a look at the recipe all you have to do is,


Artichoke-Heart, Spinach, and Mozzarella Bread Pudding
From Food and Wine magazine

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

  1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish.
  2. 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.
  3. 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.
  4. 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.

Serves 4.