Mushroom and Gruyère Stuffed Puff Pastry Recipe
This Savory Bread Pudding with Spinach and Cheese is a comforting and flavorful dish perfect for brunch, lunch, or a hearty side. Combining stale bread cubes with fresh spinach, sautéed onions and garlic, creamy eggs, and melted cheese, this baked pudding offers a delicious savory twist on a classic dessert staple, making great use of leftover bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread and Dairy
- 6 cups stale bread, cubed (such as French or sourdough)
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheese (such as cheddar or Gruyère)
Vegetables and Herbs
- 2 cups fresh spinach, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Oils and Fats
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and facilitate easy serving.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onions and minced garlic and cook until they become translucent and fragrant, about 3-5 minutes. Add the chopped spinach and continue cooking until wilted, then remove the skillet from heat.
- Prepare Egg Mixture: In a large bowl, whisk together the milk, eggs, dried thyme, salt, and pepper until fully combined.
- Combine Ingredients: Add the stale bread cubes to the egg mixture, then fold in the sautéed spinach, onions, garlic, and shredded cheese. Stir gently until all ingredients are evenly incorporated.
- Assemble and Bake: Pour the bread and egg mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the top turns golden brown and the pudding is set firmly.
- Cool and Serve: Remove from the oven and allow the bread pudding to cool slightly before slicing and serving warm.
Notes
- You can use any type of stale bread, but sturdy breads like French or sourdough hold up best.
- Feel free to substitute the cheese for your favorite variety like mozzarella or Parmesan for different flavor profiles.
- For a richer pudding, use half-and-half or cream instead of milk.
- Leftover bread pudding can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add cooked bacon or sausage for a non-vegetarian version if desired.
