Servings: 4

Two 10-ounce packages frozen
chopped spinach, defrosted, drained,
and squeezed dry
One 9-ounce package defrosted
frozen artichoke hearts, diced
and drained on paper towels
3 scallions including green
tops, chopped
1 quart [4 cups] 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

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.

Notes
Defrost frozen vegetables quickly by removing them from the package
and putting them into a bowl of hot water. You may need to squeeze
or blot the vegetables dry on paper towels before using them, but the
defrosting will take only minutes.

Wine Recommendation
Chardonnays from northern Italy tend to be lighter and crisper than
those from California or France. For a delicious partner to this rich
bread pudding, see if you can find an unoaked example from the Alto
Adige or Trentino.

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