Savory Spinach & Artichoke Stuffing

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onion
1 Tbs roughly chopped garlic
1 Tbs, plus 2 tsp, Italian seasoning blend
2 1/2 tsp salt
1 1/4 tsp freshly ground black pepper
3 (8 1/2oz) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups vegetable broth
2 Tbs lemon juice
12 to 14 cups cubed (1 inch), day old French bread (1 loaf)
1 lb Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves

1) Preheat the oven to 350F. Grease a 9x13 inch baking dish with 1 Tbs olive oil.
2) Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop and reserve.
3) Heat 1 Tbs olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 tsp of Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
4) Combine the eggs, cream, broth, lemon juice, remaining 1 Tbs Italian seasoning, remaining 2 tsp salt and remaining 1 tsp pepper in large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan and parsley. Stir to combine. If bread does not absorb all of liquid immediately, then let rest until this happens, about 20 minutes.
5) Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 Tbs olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Review: Once again, we omitted the lemon juice. It just works better. We used a big bag of croutons (the only unseasoned bread cubes we could find), instead of a loaf of bread. It worked well. This was unbelievably yummy and I can't wait to have it again as leftovers. I definitely have plenty!!!!!!