Savory Bread Puddings

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.