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We love spinach, and this is a great do-ahead main dish for breakfast, brunch or a light dinner (especially good with a side fruit salad). I prefer white cheese, but you can use cheddar or an orange/white cheese blend too.
SPINACH CHEESE BREAD PUDDING
3 TB butter, softened.............................................1 tsp. dry mustard
1-2 tsp. Kosher salt.................................................1/2 tsp. pepper
1 (8-oz) loaf sourdough, French or Italian bread, cut into 1”-thick slices
2 cups shredded Italian blend, Cheddar cheese, or white/orange cheese blend
3 large eggs............................................................2 cups milk
1 10-oz. package frozen chopped spinach, thawed and squeezed dry (you could also use a package of chopped broccoli instead)
***
Spray 11×7” baking dish. Butter 1 side of each bread slice. Cut bread slices into 1" cubes; place cubes on bottom of prepared dish. Sprinkle with cheese.
Lightly beat eggs in medium bowl. Whisk in milk, dry mustard, salt and pepper. Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 6 hours or overnight.
Preheat oven to 350°F. Bake bread pudding until puffed and golden and knife inserted in center comes out clean, 40-50 min. Cut into squares. Serves 6-8
SPINACH CHEESE BREAD PUDDING
3 TB butter, softened.............................................1 tsp. dry mustard
1-2 tsp. Kosher salt.................................................1/2 tsp. pepper
1 (8-oz) loaf sourdough, French or Italian bread, cut into 1”-thick slices
2 cups shredded Italian blend, Cheddar cheese, or white/orange cheese blend
3 large eggs............................................................2 cups milk
1 10-oz. package frozen chopped spinach, thawed and squeezed dry (you could also use a package of chopped broccoli instead)
***
Spray 11×7” baking dish. Butter 1 side of each bread slice. Cut bread slices into 1" cubes; place cubes on bottom of prepared dish. Sprinkle with cheese.
Lightly beat eggs in medium bowl. Whisk in milk, dry mustard, salt and pepper. Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 6 hours or overnight.
Preheat oven to 350°F. Bake bread pudding until puffed and golden and knife inserted in center comes out clean, 40-50 min. Cut into squares. Serves 6-8
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