Spinach, Cheese, and Bacon Bread Puddings
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Cook time: 
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Serves: 4 bread puddings
  • 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
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2017/04/spinach-cheese-and-bacon-bread-puddings-weekly-menu/