Spinach and Cheese Bread Pudding
A savory fusion of creamy cheeses and tender bread brightened by earthy spinach, perfect for brunch, breakfast, or light dinner with incredible versatility and comfort.
Equipment
- Large skillet,
- Mixing bowl
- 9x13-inch baking dish,
- - Whisk
Ingredients
Bread
- 6-8 cups cubed stale bread day or two-old challah, brioche, or sturdy white bread
Vegetables & Aromatics
- 10-12 oz fresh spinach or 1 cup frozen, thawed and squeezed dry
- 1 small yellow onion finely diced
- 2 cloves garlic minced
Dairy & Eggs
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup Gruyere cheese shredded
- 1/2 cup Parmesan cheese grated
- 4 oz cream cheese softened
Fats & Seasonings
- 2 tbsp unsalted butter for sautéing and greasing
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/4 tsp nutmeg freshly grated
- optional add-ins pinch of red pepper flakes or chopped sun-dried tomatoes
Instructions
- Cube stale bread into roughly 1-inch pieces. Let air dry for a few hours or toast in a 300°F (150°C) oven for 10-15 minutes until lightly golden and dry.
- In a large skillet, melt unsalted butter over medium heat. Add finely diced yellow onion and sauté until translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute.
- Add fresh spinach to the skillet and cook until wilted and moisture evaporates. For frozen spinach, thaw and squeeze dry before adding.
- In a large mixing bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and freshly grated nutmeg until frothy.
- Add shredded Gruyere, grated Parmesan, and softened cream cheese to the egg mixture. Stir until cream cheese is mostly dissolved.
- Add sautéed spinach mixture and cubed bread to the custard. Toss gently ensuring bread is coated. Let sit for 15-20 minutes or refrigerate up to 1 hour to soak.
- Preheat oven to 375°F (190°C). Grease 9x13 inch baking dish with butter. Pour mixture into dish and spread evenly.
- Bake for 35-45 minutes until top is golden brown and knife inserted in center comes out clean. Internal temp should reach 160°F (71°C).
- Remove from oven and let rest 10-15 minutes before serving.
Notes
Feel free to customize by adding bacon, sausage, other vegetables, or adjusting cheeses. Soaking time is key for moist pudding. Use whole milk and heavy cream for best texture.