Savory Bread Pudding With Bacon, Peppers, and Spinach
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 14 ounces olive ciabatta, crusts removed, cut into 1 1/2 inch cubes
- 1⁄2 lb apple wood-smoked bacon, cut into 2-inch pieces
- 3⁄4 cup jarred roasted red pepper, rinsed, drained, and chopped
- 2 cups spinach leaves
- 2 cups shredded cheddar cheese
- 1⁄4 cup shredded cheddar cheese
- 6 eggs
- 4 cups milk or 4 cups half-and-half
- 2 teaspoons Dijon mustard
- salt
- fresh ground black pepper
directions
- One day before preparing the pudding, place the bread cubes on a baking sheet and let stand at room temperature overnight, or until the cubes are dried out.
- The next day, in a big skillet, cook the bacon over med-high heat, turning once, for 5 minutes, or until evenly browned and crisp; remove to paper towels to drain.
- Butter a 13 x 9 inch baking dish; arrange the cubes in the dish.
- Scatter the bacon, peppers, and spinach leaves evenly over the cubes.
- Sprinkle with the 2 cups cheese.
- With a large spoon, evenly distribute the ingredients.
- In a big bowl, whisk together or beat with an electric mixer on medium speed the eggs, milk, mustard, and salt and pepper to taste until well blended.
- Ladle the milk mixture over the bread, using your fingers, if necessary, to press the bread into the liquid.
- Sprinkle with 1/4 cup cheese.
- Cover with foil and refrigerate overnight.
- The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350°.
- Bake for 45-50 minutes, or until slightly puffed, set, and browned on the top.
- If the center is still underdone, push the bread down with a wooden spoon to help the bread absorb the liquid; bake for a few more minutes.
- Let rest for a few minutes and then cut into squares.
- Serve slightly warm or at room temperature.
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