I know the calendar says its spring, and it is the day after Easter, but Mother nature must not have received that message. It is still snowing here. It snowed all day yesterday and is still snowing today, although it does look like it has stopped for now. We got about 7″ of snow between yesterday and today. A couple of days ago, we were in the 70’s and we were wearing shorts. Go figure!
What is looks like right now, April 13, 2020.
I hope everyone had a good Easter or Passover. I know these holidays were not celebrated as we normally would celebrate them, and things were completely different than usual, but ….. We had a very quiet Easter, as I am sure most people did. I did cook a big ham, of which we will have for quite awhile yet to come ( I will be heading to the kitchen to make some split pea soup in just a bit), some scalloped potatoes, my peppered bacon scones, and a spinach and artichoke bread pudding, but I got distracted doing yet another puzzle (another story for later), and completely forgot about making any other vegetables. Oh well, it was just Larry and I, and we did have our vegetables in the bread pudding, so I guess we’ll survive. I purposely DID NOT make any desserts though. The one thing I was able to cut out for Lent this year was that I did not bake any cakes or cookies or any other desserts at all during the whole time of Lent. That does not mean I was not eating cookies, it just means I was not making any. 🙂 When you have a terrible sweet tooth, it is very difficult NOT to make cookies, and I didn’t for 6 weeks, although I did come very close many times.
Our Easter dinner.
Spinach and Artichoke Bread Pudding
8 cups day old or stale bread, cubed
20 oz fresh spinach, stems removed
2 cans artichoke hearts, drained and quartered
3 cups heavy whipping cream
3 cups of mixed cheeses – I used a Colby-cheddar mix and mozzarella
salt & pepper to taste
1 TBSP garlic
1 shallot, sliced very thin or minced fine
1 tsp cayenne pepper
Spray a 9×13 cooking dish with cooking spray.
Mix the bread cubes, cheese and artichoke hearts together and set a side. Mix the spinach, garlic and shallot together. Combine the eggs, whipping cream, salt, pepper and cayenne pepper together.
Saute the spinach, garlic and shallot together with salt & pepper in olive oil for about 3-5 minutes, or until the shallot is translucent and cooked.
Let the spinach cool for a bit, then add it to the bread and cheese mixture and combine well. Then add the egg and cream mixture, and again combine well, making sure to completely saturate the mixture with the liquid.
Transfer the bread pudding into the baking dish and firmly press it into the pan, to make sure it is all completely saturated with the liquid. Let the bread pudding set in the refrigerator for at least 30 minutes, up to overnight.
Preheat the oven to 350* F or 180* C.
Remove the bread pudding and let set at room temperature for about 30 minutes before baking. Then bake for about 35-40 minutes, or until you have a light, golden brown crust on top and the eggs are done.
This savory bread pudding is sure to delight and will go well with just about anything you would like to serve it with, from brunch to dinner.
Enjoy! Stay safe ans stay well Everyone!