Spinach, Cheese, and Bacon Bread Puddings

By Marlenew

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.

Ingredients

• 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

Preparation

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.