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.
- 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
- 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.
Weekly Menu: April 9th – 13th
- Sunday: burgers and brats on the grill with salad
- Monday: Spiced Chicken and Rice from Williams Sonoma One Pot Food Made Easy
- Tuesday: Black Pepper Tofu Stir Fry
- Wednesday: Chicken Caesar Salads w/ Rotini
- Thursday: Slow Cooker Basil Chicken in Coconut Curry