THIS CONTENT WAS PRODUCED FOR CAMPBELL'S BY the foundry @ MEREDITH CORP. ALLRECIPES EDITORIAL STAFF WAS NOT INVOLVED IN ITS CREATION OR PRODUCTION.
- PREP TIME: 15 minutes
- TOTAL TIME: 50 minutes
- SERVES: 6 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Spinach Artichoke Bread Pudding
This impressive side dish for holiday meals is basically spinach artichoke dip in heartier form, made extra rich and savory with Campbell’s® Cream of Mushroom Soup. It’s ideal for a party and can be assembled the day before, covered and refrigerated, and baked just before serving. To ensure the bread doesn’t disintegrate, use crusty, day-old bread. If yours is soft, cut it into chunks and leave it out on the counter for a day, or dry it out on a baking sheet in a 275˚ oven for about 30 minutes.
Directions
- Preheat the oven to 400 degrees F. Place the bread chunks, artichoke hearts, and frozen spinach in a 9- by 13-inch baking pan. Toss to evenly combine.
- In a large mixing bowl, whisk together the Cream of Mushroom Soup, eggs, milk, Parmesan cheese, 1 cup of the mozzarella cheese, garlic powder, salt, and a generous amount of pepper. Pour the mixture over the bread and vegetables in the baking dish. Using a spatula, squeeze or smash the bread down into the liquid, so that almost all the bread is moistened, except the very top. Bake for 25 minutes.
- Remove the pan from the oven and scatter the remaining 1 cup mozzarella over the top. Cook until the top of the bread pudding is deeply browned and the cheese is melted and golden, about 10 more minutes.
QUICK TIP
For a burst of color and flavor, you can top the bread pudding with your favorite fresh chopped herbs and a dollop of lemony yogurt.
Click for more easy,
comforting recipes.