Artichoke-Heart, Spinach, and Mozzarella Bread Pudding

• 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.
2. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish.
3. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella.
4. Spread this mixture in the bottom of the prepared baking dish.
5. Top with the remaining mozzarella.
6. In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper.
7. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.
8. Bake the bread pudding for 20 minutes.
9. Raise the oven temperature to 400 and bake until the pudding is puffed and browned, 15 to 20 minutes longer.

spinach, hearts, green tops, white bread, mozzarella, eggs, milk, parmesan, salt, freshground black pepper

Taken from www.foodandwine.com/recipes/artichoke-heart-spinach-and-mozzarella-bread-pudding (may not work)