Hearty Cheesy Chicken & Spinach Artichoke Savory Bread Pudding

Cozy up with a truly satisfying meal that brings together classic comfort with gourmet flavors. Our Hearty Cheesy Chicken & Spinach Artichoke Savory Bread Pudding is an incredibly easy casserole, perfect for a warming winter dinner or a hearty brunch. It transforms simple ingredients into a rich, savory delight that will quickly become a family favorite.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 servings

Ingredients

• 1 tbsp Olive oil
• 1 medium Yellow onion, chopped
• 2 cloves Garlic, minced
• 5 oz Fresh spinach
• 1 (14 oz) can Artichoke hearts, drained and chopped
• 4 cups Crusty bread (e.g., ciabatta, sourdough), cubed (about 1-inch pieces)
• 2 cups Cooked chicken breast, shredded or diced
• 4 large Eggs
• 1 1/2 cups Whole milk
• 1/2 cup Chicken broth
• 4 oz Cream cheese, softened and cut into cubes
• 1/2 cup Grated Parmesan cheese
• 1 tsp Dried oregano
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
3. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in chopped artichoke hearts and cook for another minute. Remove from heat.
4. In a large bowl, whisk together eggs, milk, chicken broth, oregano, thyme, salt, and pepper.
5. Add the cooked chicken, softened cream cheese cubes, grated Parmesan cheese, and the spinach-artichoke mixture to the egg mixture. Stir well to combine.
6. Gently fold in the cubed bread until it's fully coated with the liquid. Let it sit for 5 minutes to allow the bread to soak up the mixture.
7. Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. Top generously with shredded mozzarella cheese.
8. Bake for 25-30 minutes, or until the bread pudding is golden brown, bubbly, and set in the center. A knife inserted near the center should come out clean.
9. Let rest for 5-10 minutes before serving to allow it to set further. Serve warm.

Chef's Note

For extra flavor and a beautiful golden crust, try using day-old crusty sourdough or ciabatta bread. The stale bread absorbs the egg mixture better, leading to a richer texture. You can also mix in a pinch of red pepper flakes with the spinach and artichokes for a subtle kick!

Make-Ahead Tips

Assemble the bread pudding mixture (without the mozzarella topping) in the baking dish, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, then proceed with topping with mozzarella and baking as instructed, adding an extra 5-10 minutes to the cook time if baking from cold.

Substitutions

Feel free to swap chicken with cooked turkey or shredded rotisserie chicken for ease. For a vegetarian version, omit the chicken and add an extra cup of sautéed mushrooms or cannellini beans. Any combination of melty cheeses like Gruyere or white cheddar can replace or complement the mozzarella and Parmesan.