Spinach Bread Pudding Recipes

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SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM

Provided by Amanda Freitag

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 21



Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream image

Steps:

  • For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
  • For the savory bread pudding: Preheat the oven to 350 degrees F.
  • Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
  • In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
  • Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
  • To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.

3 cups heavy cream
1 bay leaf
2 cloves garlic, smashed
1 cup grated Parmesan
2 tablespoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 cup small-diced onions
1 cup small-diced celery
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 cups whole milk
6 large eggs, beaten
2 teaspoons salt
1 teaspoon ground black pepper
4 cups cubed day-old white bread
2 tablespoons unsalted butter
4 sausage patties, cooked
1 cup spinach
8 eggs, poached

POPEYE'S "SUPPERTIME" BREAD PUDDING

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14



Popeye's

Steps:

  • Preheat the oven 450 degrees F.
  • In a small bowl, whisk together the milk, eggs, mayonnaise and Dijon. Pour the mixture over the cubed bread in a large bowl. Mix together to coat all the bread cubes (I use my hands for this and squeeze bread to ensure each piece is well saturated). Add the lemon zest, scallions, spinach, tomatoes, herbs and feta. Season with salt and pepper. Toss well again, ensuring all the bread is well soaked. Place a cast-iron skillet over medium-high heat. Add the avocado oil.
  • Once the oil is hot, spread the mixture into the skillet, pressing down with your hands to evenly distribute. Cook until the bread pudding forms a crust on the bottom, 4 to5 minutes. Transfer to the oven and bake until the top is golden brown and the pudding is set, about 13 minutes. Eat and enjoy!

3/4 cup milk
2 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 cups old/stale focaccia, or any artisanal bread such as baguette or sourdough, cubed into 1-inch pieces (tip: toast the bread if it's not stale)
Zest of 1/2 lemon
1 scallion, sliced
3 ounces baby spinach leaves (can also use shredded kale)
3/4 cup grape tomatoes, halved lengthwise
1 teaspoon whole fresh rosemary leaves
1 tablespoon whole fresh flat leaf parsley leaves
1/2 cup crumbled feta or goat cheese (use block feta in brine if using feta for more flavor)
Kosher salt and fresh coarsely ground black pepper
1 tablespoon avocado oil, or you can use grapeseed or canola

SPINACH BREAD

Provided by Emeril Lagasse

Categories     side-dish

Time 5h30m

Yield 1 loaf

Number Of Ingredients 12



Spinach Bread image

Steps:

  • Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
  • Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

3/4 cup warm water (110 to 115)
1 teaspoon honey
2 teaspoons kosher salt
1 tablespoon dry active yeast
1/4 cup plus 1 1/2 teaspoons extra-virgin olive oil, in all
3 1/2 cups whole wheat flour
2 pounds fresh spinach (weighed before cleaning, please remove stem and clean thoroughly, then thinly slice the leaves)
2 cups finely chopped onions
1 teaspoon chopped garlic
1 teaspoon ground cumin
2 tablespoons lemon juice
1/2 cup crumbled Feta cheese

HAM, FONTINA, AND SPINACH BREAD PUDDING

Categories     Cheese     Pork     Vegetable     Broil     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11



Ham, Fontina, and Spinach Bread Pudding image

Steps:

  • Preheat broiler.
  • Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.
  • Preheat oven to 350°F.
  • Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.
  • Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
  • Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

1 large baguette (about 3/4 pound)
1/2 stick unsalted butter, melted
2 onions, chopped
2 tablespoons olive oil
1 pound cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 pound Fontina cheese, grated

SPINACH AND ARTICHOKE BREAD PUDDING

Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. -Kathleen Fraher, Florissant, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 15 servings.

Number Of Ingredients 10



Spinach and Artichoke Bread Pudding image

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain., In a large bowl, combine the artichokes, eggs, cream, cheeses and salt. Gently stir in bread cubes and spinach. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 342 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 504mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

2 packages (9 ounces each) fresh spinach
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
9 large eggs, beaten
2-3/4 cups heavy whipping cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
Dash salt
8 cups day-old cubed French bread

SPINACH AND JACK CHEESE BREAD PUDDING

A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying. Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9



Spinach and Jack Cheese Bread Pudding image

Steps:

  • Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
  • With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
  • Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
  • Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
  • Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 211.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 153.3, Sodium 396.4, Carbohydrate 16.9, Fiber 3, Sugar 2, Protein 15.5

6 large eggs
2 cups skim milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 pinch ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded monterey jack cheese (4 ounces)
8 slices whole wheat bread, cut into 3/4-inch pieces

SAVORY SPINACH ARTICHOKE BREAD PUDDING

I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.

Provided by CHRISSYG

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 16



Savory Spinach Artichoke Bread Pudding image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  • Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  • Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  • Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed
2 cups yellow onions, chopped
1 tablespoon garlic, roughly chopped
1 tablespoon italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
3 (8 1/2 ounce) cans artichoke hearts, quartered
6 large eggs
2 cups heavy cream
3 cups milk
2 tablespoons fresh lemon juice
12 -14 cups day-old French bread cubes, 1-inch cubes (about 1 loaf)
1/2 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh parsley leaves, minced

SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE

This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert.

Provided by Malriah

Categories     One Dish Meal

Time 1h20m

Yield 8-16 slices (depending on size of slices)

Number Of Ingredients 16



Spinach and Tasso Bread Pudding with Gruyere cheese image

Steps:

  • Slice the bread into 1/2" slices and let dry out overnight.
  • You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
  • Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
  • Add the diced tasso.
  • Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
  • Remove from pan, drain on papertowels and set aside.
  • Add the wine to the pan, making sure to scrape up all the browned bits.
  • Reduce the wine by half.
  • Pour out into a large bowl and set aside.
  • In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
  • Add the onions and garlic.
  • Sauté for about 3 minutes, until onions are translucent.
  • Add the spinach water and let it reduce.
  • Add the chopped spinach.
  • Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
  • Transfer to a bowl and set aside.
  • Whisk the eggs in a large bowl.
  • Add the half-and-half.
  • Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
  • Butter the bottom and sides of a 9x13 baking dish.
  • Make one layer of dried bread slices on the bottom.
  • Use little broken-off pieces if you need to fill any little spaces.
  • Cover the bread evenly with the spinach mixture.
  • Sprinkle evenly with 1/3 of the grated cheese.
  • Spread the diced tasso evenly over the cheese.
  • Season with more Creole seasoning and pepper.
  • Sprinkle with more cheese.
  • Add a second layer of bread,filling the holes with broken pieces as needed.
  • Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
  • Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
  • Wrap the pudding in plastic wrap.
  • Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
  • This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
  • Refrigerate for at least 2 hours or overnight.
  • When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
  • Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
  • Let the pudding cool for about 5 minutes.
  • Slice and serve.

1 loaf of good French bread (16 ounce)
3 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 medium sweet onion, finely chopped
6 -10 cloves garlic, minced (however much you like)
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry with squeezings reserved
8 ounces tasso, diced (or substitute regular smoked ham, andouille sausage or any good smoked sausage)
salt & freshly ground black pepper
1 cup medium-dry white wine (Don't use Chardonnay)
12 ounces gruyere cheese, grated (substitute a good Swiss or Monterey jack)
12 large eggs
3 1/2 cups half-and-half
2 tablespoons molasses
3 -5 dashes Worcestershire sauce
3 -5 dashes hot sauce
creole seasoning (Tony Chacheries)

SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS

From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.

Provided by didyb

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



Savory Bread Pudding With Spinach and Mushrooms image

Steps:

  • Preheat oven to 350 and spray an 8X8 pan.
  • Whisk egg with milk, salt and pepper.
  • Toss with the bread and set aside.
  • Thaw and squeeze water out of spinach.
  • In skillet, heat oil- and add onion and red pepper.
  • Saute for about 5 minutes, then add mushrooms and garlic.
  • Lower heat so garlic doesn't burn.
  • Continue to saute for about 5 minutes.
  • Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
  • Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
  • Pour into prepared pan and top with 1/2 cup cheese.
  • Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
  • (see above on optional water bath).

1 cup Egg Beaters egg substitute
2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
7 slices whole wheat bread, cubed
10 ounces frozen spinach
1 tablespoon olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 cups mushrooms, chopped
1 garlic clove, minced
1 cup swiss cheese

SAVORY ARTICHOKE AND SPINACH BREAD PUDDING

This is a fantastic side dish for a party, since it makes a lot and can be served at room Temp. It was inspired by an "Emeril" recipe. If you added ham it could easily be a Main Dish.

Provided by Koechin Chef

Categories     Vegetable

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18



Savory Artichoke and Spinach Bread Pudding image

Steps:

  • Preheat oven to 350°F.
  • Sauté the onions over med. heat in the oil until soft.
  • Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas.
  • Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes.
  • Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine.
  • Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less.
  • Pour into an 11x17-inch sprayed casserole dish.
  • Bake 1 hour or until firm in the center.
  • This reheats well in the microwave.
  • It would be easy to cut this recipe in half!

Nutrition Facts : Calories 287.6, Fat 20.2, SaturatedFat 10.8, Cholesterol 122.7, Sodium 639, Carbohydrate 13.2, Fiber 4.6, Sugar 2, Protein 15.9

2 tablespoons extra virgin olive oil
32 ounces frozen chopped spinach, thawed and squeezed dry
2 cups onions, chopped
3 large garlic cloves, chopped
1 tablespoon italian seasoning
2 teaspoons italian seasoning
1 1/4 teaspoons fresh ground pepper
2 1/2 teaspoons salt
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sweet paprika
3 (8 1/2 ounce) cans artichokes, quartered
6 large eggs
5 cups half-and-half cream
2 tablespoons fresh lemon juice
French bread, several days old, cubed
3 cups gruyere cheese, grated
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup parsley, minced

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From myrecipes.com


NAAN BREAD PUDDING WITH SPINACH AND CARAMELIZED ONIONS
Savory bread pudding is a baked casserole and is also known as strata. You make it with cubed bread, cheese and other ingredients like vegetables or meat. You then soak the ingredients in an egg-based custard and bake it in the oven. My Naan Bread Pudding with Spinach and Caramelized Onions is a rich and elegant dish is equally suitable for the ...
From thefoodiephysician.com


PARMESAN PANCETTA BREAD PUDDING | SEASONS AND SUPPERS
In a small bowl, whisk together the eggs, milk, 1/2 cup of Parmesan, salt and pepper. Set aside. To the large bowl with the spinach, add the bread cubes and roasted red peppers. Toss to combine. Pour egg/milk mixture into bowl and toss until all the bread cubes are well coated. Pour the mixture into your oven-proof skillet or 1 1/2 quart baking ...
From seasonsandsuppers.ca


SPINACH, CHEESE, AND BACON BREAD PUDDINGS - COOKING LIGHT
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.
From cookinglight.com


SPINACH BREAD PUDDING WITH LEMON AND FETA RECIPE | MYRECIPES
Step 1. Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta. Advertisement.
From myrecipes.com


SAVORY BREAD PUDDING WITH SPINACH, LEEKS AND MUSHROOMS
Preparation. Preheat oven to 400 F. Spray or butter the bottom and sides of a 9×13 inch baking dish. Heat the butter in a large skillet over medium-high heat.
From tastykitchen.com


ARTICHOKE, GRUYERE AND SPINACH SAVORY BREAD PUDDING | METRO
In a large mixing bowl, toss bread, spinach and cheese. Add shallots, artichoke hearts, milk and eggs and mix. Sprinkle in basil. Spoon mixture into ramekins and place baking sheet of ramekins in oven and cook until golden brown, about 25 minutes. Remove baking sheet from and cool 10 to 15 minutes. Serve warm with a side salad.
From metro.ca


SAVORY BREAD PUDDING WITH SPINACH, GRUYèRE AND SHIITAKES
Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter a 9×13-inch baking pan. Spread the bread cubes in the prepared baking pan and set aside. Place about a quarter of the spinach in a large, preferably nonstick, skillet over medium-low heat and cook, turning frequently with tongs, until it wilts, 3 to 5 minutes.
From earthboundfarm.com


MUSHROOM AND SPINACH BREAD PUDDING - GOOD HOUSEKEEPING
Heat oven to 400°F. Oil 3-quart baking dish and piece of foil. Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer ...
From goodhousekeeping.com


SPINACH AND GORGONZOLA BREAD PUDDING | ANOTHER YEAR IN RECIPES
Half the pack of spinach, defrosted and squeezed dry; slices of my own whole wheat sandwich loaf, cubed; the gorgonzola, milk, an egg, some minced onion, butter, salt, pepper, and nutmeg. . . While the bread cubes were toasting briefly in a moderate oven, I sautéed the onion and spinach in the butter. . .
From dianescookbooks.wordpress.com


SAVORY BREAD PUDDING WITH BACON AND SPINACH RECIPE - LEITE'S …
Arrange the bread in the dish. Scatter the bacon, peppers, and spinach leaves evenly over the cubes. Sprinkle with the 2 cups cheese. With a large spoon, evenly distribute the ingredients. In a large bowl, whisk together, or beat with an electric mixer on medium speed, the eggs, milk, mustard, and salt and pepper to taste until well blended.
From leitesculinaria.com


HAM, SPINACH AND GRUYERE BREAD PUDDING RECIPE - FOOD NEWS
Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
From foodnewsnews.com


SPINACH AND ARTICHOKE BREAD PUDDING - A BOUNTIFUL KITCHEN
Whiskto combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and stir gently to combine. Pour the bread puddingmixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzlewith remaining 2 tablespoons olive oil. Cover with foil and bake for about 30 minutes.
From abountifulkitchen.com


SAVORY SPINACH AND CHEESE BREAD PUDDING RECIPE - FOOD NEWS
Salt and pepper. 1/2 16 ounce sourdough boule, cubed 1″ pieces. 1 1/4 cup shredded cheddar cheese. DIRECTIONS. 0:28 1. Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high, add spinach and cook until wilted (about 2 minutes).. 1:09 2. In a medium bowl, combine eggs, milk, salt, and pepper. This […]
From foodnewsnews.com


SAVORY BREAD PUDDING WITH SPINACH AND FETA - AMERICA'S TEST …
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


ARTICHOKE-HEART, SPINACH, & MOZZARELLA BREAD PUDDING RECIPE
Instructions Checklist. Step 1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.
From myrecipes.com


SPINACH BREAD | RECIPE | RICE PUDDING, SPINACH BREAD, FOOD
Spinach Bread. 64 ratings · Vegetarian · Makes 1-2 pound loaf. Tracy Nolin . 47 followers. Slow Cooking. Crockpot. Spinach Bread. Dry Yeast. Food Photo. Allrecipes. Oatmeal. Tasty. Breakfast. More information.... Ingredients. Produce. 1/2 cup Spinach, frozen. Baking & spices. 2 1/2 tsp Active dry yeast. 3 cups All-purpose flour. 1/2 tsp Black pepper, ground. 1 tsp Salt. 1 …
From pinterest.co.uk


SAVORY SPINACH AND ARTICHOKE BREAD PUDDING RECIPE
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 ...
From foodandwine.com


SPINACH AND JACK CHEESE BREAD PUDDING - GOOD …
Directions. Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey ...
From goodhousekeeping.com


ARTICHOKE-HEART, SPINACH, AND MOZZARELLA BREAD PUDDING - FOOD
Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella.
From foodandwine.com


SPINACH-AND-GRUYèRE BREAD PUDDING RECIPE | REAL SIMPLE
Whisk together eggs, milk, mustard, and salt in prepared baking dish. Advertisement. Step 2. Cook pancetta in a large nonstick skillet over medium, stirring occasionally, until crispy and fat has rendered, about 5 minutes. Add spinach; cook, stirring constantly, until heated through, about 2 minutes. Step 3.
From realsimple.com


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