- 2 (10 ounce) boxes 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
- 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 degrees F. 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 degrees F and bake until the pudding is puffed and browned, 15 to 20 minutes longer.