Recipe
1 cup whole milk
2 cups heavy whipping cream
2 large eggs
1 tablespoon lemon juice
1 tablespoon butter
1 small onion, diced
1 jalapeño or 2 trinidad seasoning peppers
2 cups chopped artichoke hearts
1 cup of frozen spinach, thawed and all water squeezed out
1 teaspoon fresh garlic
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
a loaf of French baguette, 2 inch cubes
1 cup of parmesan cheese
1 cup of brie, rinds removed
2 tablespoons chopped parsley
Directions
Whisk together, the whole milk, heavy milk, two eggs and the lemon juice. Set aside.
Heat a skillet on the stove on medium heat. Add the butter, onions and jalapeños.
Sweat the onions for 2 minutes. Add the artichoke hearts, spinach, salt, black pepper, 1 teaspoon Italian seasoning and garlic. Mix to combine.
Once the mixture has heated through completely, about 5 minutes, remove from the heat.
Add the chopped baguette to a heat proof baking dish. Pour the milk mixture over it.
Add on top of that the spinach and artichoke mixture. Break off pieces of the brie and add it to the dish along with 1/4 cup of parmesan cheese and the remaining 1/4 teaspoon of Italian seasoning.
Mix everything together. Set aside for 20 minutes.
Once the bread have absorbed the milk, sprinkle on top the remaining parmesan cheese.
Bake @ 350 degrees for 1 hour. The top should be golden brown and the liquids completely absorbed.
Enjoy while it is still warm.
