Spinach, Cheese, and Bacon Bread Puddings + Weekly Menu

I’m always so excited for my hockey games…so long as they’re not 10pm start times. Or 9pm start times. Tonight’s 8:30pm start is a little late as it doesn’t get me home until 10:30pm on a “school night”, but worse, it’s in the 70’s outside! Being in an ice cold (literally) ice rink when it’s a stunning spring day? Grumble.

Plus, it just seems so…wrong.

It’s kind of like all those resort-goers I was telling you about. You know, the ones who ate over-easy eggs and toast at a Mexican brunch buffet including everything and anything under the sun. Literally and figuratively. It was foodie paradise and yet, EGGS AND TOAST.

I flashed my side-eye and was happy to compensate for their lack of adventure.

Yeah, it’s back to real life this week. You, know…vegetables, and such. Because vegetables were trumped by enchiladas, lobster tails, and tapas while in Cancun. #sorrynotsorry

Next weekend is Easter, and I’m trying to figure out our game plan. My mom is voting for an easy meal out after church, but I’m leaning more towards a brunch back at our house. But then comes the issue of what to make.

As I was blogging today (while enjoying the sun on the porch), I decided these Spinach, Cheese, and Bacon Bread Puddings may be the perfect savory addition to a brunch. Aren’t they beautiful? Custard-y depths of smoky bacon and rich Fontina. And lots of spinach. Because, balance. So very yum. So very brunch (or dinner) appropriate.


Spinach, Cheese, and Bacon Bread Puddings
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 bread puddings
 
Ingredients
  • 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
  1. Preheat oven to 400 degrees F.
  2. Arrange bread cubes on a baking sheet and bake for 7-10 minutes or until toasted.
  3. 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
  4. to a large bowl.
  5. To the bowl, add the milk, stock, eggs, and ⅓ cup cheese; stir to combine. Add bread and mix until well-combined.
  6. 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.
  7. Bake at 400 degrees F for 25-28 minutes or until browned and pudding is set. Serve hot.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 1 bread pudding Calories: 385 Fat: 18.8 Carbohydrates: 38.3 Sugar: 6.3 Sodium: 739 Fiber: 4.3 Protein: 19.5 Cholesterol: 162

Weekly Menu: April 9th – 13th

Be well,

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1 Comment

  1. Sarah Flores
    April 11, 2017 / 2:57 am

    Nice dish. It is a perfect addition to a brunch. We are planning a Sunday brunch and I will certainly add this to my brunch menu. I hope my family will enjoy eating it. And, it is also very easy to make. My mother will enjoy it as she is big time spinach and cheese lover. Thanks for sharing this wonderful dish.

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