8 oz multi-grain bread, cut into ¾-inch cubes (about 6 cups)
1 Tbsp olive oil
½ cup onion, chopped
1 garlic clove, minced
4 center-cut bacon slices, chopped
8 oz fresh baby spinach
¾ cup 1% milk
¼ cup low-sodium chicken stock
3 eggs, lightly beaten
2½ oz fontina cheese, grated and divided (about ⅔ cup)
Cooking spray
Instructions
Preheat oven to 400 degrees F.
Arrange bread cubes on a baking sheet and bake for 7-10 minutes or until toasted.
Meanwhile, heat oil in a large skillet over medium-high. Once hot, add onion and bacon and cook for 8-10 minutes or until bacon is crisp, stirring occasionally. Add garlic and cook 30-60 seconds or until fragrant. Add spinach and cook 2-3 minutes or until tender and wilted; transfer
to a large bowl.
To the bowl, add the milk, stock, eggs, and ⅓ cup cheese; stir to combine. Add bread and mix until well-combined.
Divide bread mixture evenly among 4 (8 ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet. Sprinkle tops of each with remaining ⅓ cup cheese.
Bake at 400 degrees F for 25-28 minutes or until browned and pudding is set. Serve hot.
Notes
Recipe from Cooking Light (link no longer available)