SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.
Provided by didyb
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and spray an 8X8 pan.
- Whisk egg with milk, salt and pepper.
- Toss with the bread and set aside.
- Thaw and squeeze water out of spinach.
- In skillet, heat oil- and add onion and red pepper.
- Saute for about 5 minutes, then add mushrooms and garlic.
- Lower heat so garlic doesn't burn.
- Continue to saute for about 5 minutes.
- Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
- Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
- Pour into prepared pan and top with 1/2 cup cheese.
- Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
- (see above on optional water bath).
SAVORY BREAD PUDDING WITH BACON, PEPPERS, AND SPINACH
Make and share this Savory Bread Pudding With Bacon, Peppers, and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- One day before preparing the pudding, place the bread cubes on a baking sheet and let stand at room temperature overnight, or until the cubes are dried out.
- The next day, in a big skillet, cook the bacon over med-high heat, turning once, for 5 minutes, or until evenly browned and crisp; remove to paper towels to drain.
- Butter a 13 x 9 inch baking dish; arrange the cubes in the dish.
- Scatter the bacon, peppers, and spinach leaves evenly over the cubes.
- Sprinkle with the 2 cups cheese.
- With a large spoon, evenly distribute the ingredients.
- In a big bowl, whisk together or beat with an electric mixer on medium speed the eggs, milk, mustard, and salt and pepper to taste until well blended.
- Ladle the milk mixture over the bread, using your fingers, if necessary, to press the bread into the liquid.
- Sprinkle with 1/4 cup cheese.
- Cover with foil and refrigerate overnight.
- The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350°.
- Bake for 45-50 minutes, or until slightly puffed, set, and browned on the top.
- If the center is still underdone, push the bread down with a wooden spoon to help the bread absorb the liquid; bake for a few more minutes.
- Let rest for a few minutes and then cut into squares.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 266.5, Fat 20.9, SaturatedFat 8.2, Cholesterol 175.9, Sodium 549, Carbohydrate 7, Fiber 0.4, Sugar 0.2, Protein 12.4
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