Photo: Jennifer Causey
Yield
Serves 4 (serving size: 1 bread pudding)

You just can’t go wrong with a savory bread pudding—think of it as a cross between holiday stuffing and a cheesy breakfast casserole. If you don’t have individual ramekins, place the bread mixture in an 8-inch square glass or ceramic baking dish and bake for 15 to 20 minutes. For a vegetarian spin, skip the bacon, sub vegetable stock for chicken stock, and add shiitake or cremini mushrooms to the onion mixture. Fontina cheese has a nutty depth that stands out in the bread mixture. Use any cheese you like—a similar cheese like Gruyère works beautifully.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Arrange bread cubes in a single layer on a baking sheet. Bake at 400°F for 7 minutes or until toasted.

Step 3

Heat oil in a large skillet over medium-high. Add 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.

Step 4

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

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