Savory Bread Puddings

October 10, 2017

These individual bread puddings are delicious and surprisingly easy to make.  I found this wonderful recipe in the April 2014 edition of Cooking Light magazine.  Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish.  These puddings have a bread stuffing feel to them, just with lots of cheese!  You can also make this dish vegetarian (see tips) if desired.  You can serve with a simple green salad to round out this meal.  These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!

 

Tips:

You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock.  You may also add sliced mushrooms if desired.

 

You can use low-fat or whole milk.  I used whole milk, and it turned out really great!  If you want to use low-fat, I suggest 1% to 2% low-fat milk.

Total time is 45 minutes.

 

Click here for a printable version of this recipe.

 

Ingredients:

  • 8 ounces multigrain bread, cut into 3/4-inch cubes (about 6 cups)

  • 1 tablespoon olive oil

  • 1/2 cup chopped white onion

  • 1 teaspoon minced garlic

  • 4 center-cut bacon slices, chopped

  • 5 ounces fresh baby spinach

  • 3/4 cup milk (1% to 2% low-fat OR whole milk)

  • 1/4 cup chicken stock

  • 3 large eggs, lightly beaten

  • 2 1/2 ounces fontina cheese, grated and divided (about 2/3 cup)

  • 1/4 teaspoon salt, optional

  • Cooking spray

 

Directions:

Preheat oven to 400 degrees F.  Arrange the bread cubes in a single layer on a baking sheet.  Bake 400 degrees F for 7 minutes or until toasted.  Heat oil in a large skillet over medium-high heat.  Add the onion, garlic, and bacon; cook 8 minutes or until bacon is crisp, stirring occasionally.  Add spinach; cook 1 to 2 minutes, stirring until wilted.  Place spinach mixture in a bowl.

 

Add the milk, stock, eggs, and 1/3 cup cheese to the spinach mixture, stirring to combine.  Add the bread; toss to coat.  Divide bread mixture evenly among 4 (7-ounce) ramekins coated with cooking spray.  Place the ramekins on a baking sheet; top evenly with remaining 1/3 cup cheese.  Bake at 400 degrees F for 20 minutes or until browned.  Serve immediately.  Serves 4.

 

 

(edited by Anna Weicht)

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