Save A comforting, savory bake featuring crusty bread layered with creamy spinach, artichokes, and bubbling cheese—a perfect crowd-pleaser for brunch or dinner.
I first made this cheesy spinach and artichoke bread bake for a family brunch and it was an instant hit. The creamy texture and crispy edges kept everyone coming back for more.
Ingredients
- Bread: 1 large (about 14 oz) rustic sourdough or French bread loaf, cut into 1-inch cubes
- Vegetables: 2 cups baby spinach, chopped; 1 can (14 oz) artichoke hearts, drained and roughly chopped; 1 small yellow onion, finely diced; 2 cloves garlic, minced
- Dairy & Cheese: 1 1/2 cups whole milk; 1/2 cup heavy cream; 4 large eggs; 1 1/2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional)
- Additional: 2 tablespoons olive oil; Butter, for greasing
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more.
- Cook spinach and artichokes:
- Stir in spinach and cook until just wilted, about 2 minutes. Add chopped artichoke hearts, stir and remove from heat.
- Prepare custard:
- In a large bowl, whisk together milk, cream, eggs, salt, black pepper, and red pepper flakes if using.
- Combine ingredients:
- Add bread cubes, spinach-artichoke mixture, 1 cup mozzarella, and 3/4 cup Parmesan to the bowl. Toss gently to combine and ensure bread is coated.
- Assemble bake:
- Pour mixture into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan over the top.
- Bake:
- Bake for 30–35 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save My family gathers around this bake every holiday brunch, sharing stories while enjoying its creamy goodness together.
Serving Suggestions
Pair this bake with a crisp green salad or a warm bowl of tomato soup for a balanced meal.
Customization Ideas
For extra flavor, add chopped sun-dried tomatoes or roasted red peppers. Swap mozzarella for fontina or Gruyère for a richer taste.
Storage Tips
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Save This bake is a perfect combination of creamy and crunchy textures that will delight your guests every time.
Recipe FAQs
- → What kind of bread works best for this bake?
Rustic sourdough or a French bread loaf cut into cubes provides the best texture and flavor stability during baking.
- → Can I use fresh spinach instead of frozen?
Yes, fresh baby spinach is ideal; simply chop and lightly sauté until wilted before mixing with the other ingredients.
- → Is it possible to substitute cheeses?
Absolutely, fontina or Gruyère can add a richer, nuttier taste while still delivering a creamy melt.
- → How do I make the bake spicy?
Adding crushed red pepper flakes to the custard mixture provides a mild spicy kick without overpowering the dish.
- → What serving suggestions complement this bake?
Pairing with a crisp green salad or a fresh tomato soup balances the richness and adds refreshing contrast.