Prep 30 mins
Cook 50 mins
Food and Wine Magazine, 06 /07 This is a staff favorite (at the magazine) - it is more like a tart, & the croutons give it an extra crunch. Use fresh spinach it does makes a difference!
- 2 tablespoons unsalted butter
- 15 ounces Baby Spinach, stems removed
- 2 tablespoons water
- 1 small garlic clove, minced
- kosher salt & freshly ground black pepper
- crushed red pepper flakes, to taste
- 1⁄4 lb French baguette, crusts removed, bread cut into 1/4-inch dice (about 1 cup)
- 2 large eggs
- 3⁄4 cup heavy cream
- 1 pinch of freshly grated nutmeg
- freshly grated parmesan cheese, to taste as garnish
- Preheat the oven to 325°F
- Butter a 6-cup soufflé dish or other deep baking dish.
- In a large skillet, melt 1/2 tablespoon of butter over moderately high heat. Add the spinach, water and garlic, season with salt, pepper, and crushed red pepper flakes, if using, and stir a few times.
- Cover and cook the spinach until it wilts, about 2 minutes.
- Set a colander over a bowl and drain the spinach; press very lightly on the spinach to extract 1/4 cup of liquid.
- Spread out the spinach on a rimmed baking sheet to cool.
- Heat the remaining 1 1/2 tablespoons of butter in a large skillet.
- Add the diced bread (that have been tossed with parmesan cheese) and cook over moderate heat until browned on the bottom, about 3 minutes.
- Stir and continue to cook until the croutons are crisp all over, about 2 minutes longer.
- Transfer the croutons to a plate to cool.
- In a bowl, whisk the eggs with the cream, reserved spinach cooking liquid, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg.
- Stir in the spinach and pour the mixture into the prepared soufflé dish.
- Spread the fried croutons evenly over the top.
- Set the soufflé dish in a roasting pan and pour enough hot water into the pan to reach one-third of the way up the side of the soufflé dish.
- Bake the bread pudding for 35 to 40 minutes, or until set.
- Let the pudding cool slightly, then serve directly from the soufflé dish or invert it onto a platter and serve.