Slow Cooker Recipe for Spinach Artichoke Bread Pudding

The Ecce Panis Roasted Garlic Italian bread…lots of texture and dimension

Here is what the packaging looks like.

Recipe for Spinach Artichoke Bread Pudding
Makes 10 servings
Ideal slow cooker size:  5-6 quart


1/2 of a loaf of Ecce Panis Roasted Garlic Italian bread, cubed–it will be about 7 cups of bread cubes (a few days old would be great for this recipe)
3 eggs
1 cup half and half
1/2 cup cream
3/4 cup milk
1 Tbsp fresh lemon juice
2 Tbsp Parmesan cheese
1 (14 oz) can artichokes, drained and chopped
1 cup diced onions
4 garlic cloves, minced
4 oz spinach (about 3 packed cups)
1 Tbsp olive oil
1/2 tsp each oregano, basil, thyme and sage (dried spices)
3 Tbsp Parmesan cheese
1 Tbsp olive oil


1.  In a very large bowl whisk together the eggs, half and half, cream, milk, lemon juice, 2 Tbsp Parmesan.  Add in the artichokes.

2.  In a separate bowl combine the onions, garlic, spinach, 1 Tbsp olive oil and spices.  Stir a bit.  Place in microwave and cook for 5 minutes, stirring every 90 seconds or so.  Transfer into the egg/cream mixture.  Stir.
3.  Place bread cubes in bottom of a greased slow cooker.  Pour cream/egg/spinach mixture over the top of the bread.
4.  Cover and cook on HIGH for about 3 hours.

5.  Uncover and sprinkle with 3 Tbsp Parmesan and 1 Tbsp olive oil.  Serve.

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