Spinach Bread Pudding With Onion and Tomato
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 1 small onion, diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄2 cup dry white wine
- 1 (10 ounce) package frozen spinach, thawed and squeezed very dry
- 6 large eggs
- 1 3⁄4 cups half-and-half cream or 1 3⁄4 cups light cream
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground thyme
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups grated swiss cheese or 1 1⁄2 cups gruyere cheese
- 8 slices good white bread, cubed (day-old works best)
Onion-Tomato Sauce
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon brown sugar
- 1 (14 1/2ounce) can diced tomatoes, drained
- 1 pinch salt
- 1 dash pepper
- 1 tablespoon dried parsley
Directions
- Spray an 8-inch square baking dish with cooking spray.
- Saute onion in butter and oil until translucent. Add wine and reduce by half. Mix in spinach and toss to coat with the sauce.
- While the onion and wine are cooking, beat the eggs, half-n-half or cream, salt, thyme, and pepper together in a large mixing bowl. Once the spinach is cooked and tossed, add it to the egg mixture and stir. Add the cheese and stir. Add the bread and stir.
- Pour the bread/spinach mixture into the prepared baking dish. Cover tightly with foil and refrigerate overnight.
- On serving day, preheat oven to 350°F Bake the bread pudding for 45 minutes, covered. Remove the foil and bake for 10-15 minutes more, until lightly browned. Let the pudding rest for 10-15 minutes before cutting into pieces.
- While Bread Pudding bakes, prepare the ingredients for the sauce.
- For the Onion and Tomato Sauce, saute the onion in oil and butter. Add the brown sugar and cook until onion caramelizes. Add tomatoes, salt, pepper and parsley. Heat through. Taste and adjust seasoning, if needed. Serve with the bread pudding.
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