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You just can’t go wrong with a savory bread pudding—think of it as a cross between holiday stuffing and a cheesy breakfast casserole. If you don’t have individual ramekins, place the bread mixture in an 8-inch square glass or ceramic baking dish and bake for 15 to 20 minutes. For a vegetarian spin, skip the bacon, sub vegetable stock for chicken stock, and add shiitake or cremini mushrooms to the onion mixture. Fontina cheese has a nutty depth that stands out in the bread mixture. Use any cheese you like—a similar cheese like Gruyère works beautifully.

Adam Hickman
Recipe by Cooking Light April 2017

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Credit: Jennifer Causey

Recipe Summary test

Yield:
Serves 4 (serving size: 1 bread pudding)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Arrange bread cubes in a single layer on a baking sheet. Bake at 400°F for 7 minutes or until toasted.

  • Heat oil in a large skillet over medium-high. Add onion, garlic, and bacon; cook 8 minutes or until bacon is crisp, stirring occasionally. Add spinach; cook 1 to 2 minutes, stirring until wilted. Place spinach mixture in a bowl.

  • Add milk, stock, eggs, and 1/3 cup cheese to spinach mixture, stirring to combine. Add bread; toss to coat. Divide bread mixture evenly among 4 (7-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet; top evenly with remaining 1/3 cup cheese. Bake at 400°F for 20 minutes or until browned. Serve immediately.

Nutrition Facts

355 calories; fat 16.1g; saturated fat 5.8g; mono fat 5.5g; poly fat 2.5g; protein 20g; carbohydrates 34g; fiber 5g; cholesterol 167mg; iron 4mg; sodium 563mg; calcium 408mg; sugars 8g.
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