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Spinach, Cheese, and Bacon Bread Puddings


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  • 8 ounces multigrain bread, cut into 3/4-in. cubes (about 6 cups)
  • 1 tablespoon olive oil
  • 1/2 cup chopped white onion
  • 1 teaspoon minced garlic
  • 4 center-cut bacon slices, chopped
  • 8 ounces fresh baby spinach
  • 3/4 cup 1% low-fat milk
  • 1/4 cup unsalted chicken stock (such as Swanson)
  • 3 large eggs, lightly beaten
  • 2 1/2 ounces fontina cheese, grated and divided (about 2/3 cup)
  • Cooking spray


Adapted from


Step 1

Preheat oven to 400°F.

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

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.

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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