Heat 1 tablespoon ODELL?S Clarified Butter in a large skillet over medium-high heat. Add the onions and celery and cook until golden brown and tender, about 5 minutes. Add the garlic, 1 teaspoon of poultry seasoning, 1 teaspoon of Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon 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.

Combine the egg, cream, chicken stock, lemon juice, remaining 1 teaspoon poultry seasoning, Italian seasoning, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, and Parmesan and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Drizzle with remaining 1 tablespoon ODELL?S Clarified Butter. Bake until firm in the center and golden brown, about 1 hour. Serve warm.