Applewood Smoked Sea Salt & Spinach Savory Bread Pudding
1 hour 15 min
- 2 tbsp unsalted butter
- 8 slices day-old French bread, 3/4 inch thick
- 2 tbsp olive oil
- 1 clove garlic, minced
- 4 eggs
- 2 cups whole milk
- 1 tbsp Dijon mustard
- 1 tsp each fresh chopped fresh thyme and rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch cayenne pepper
- 1 1/2 cups shredded Alpha’s Morning Sun with Applewood Smoked Sea Salt Cheese, divided
- 1 cup coarsely chopped spinach
Preheat oven to 350°F. Grease 8-inch baking dish with butter; set aside.
Cut bread into 1-inch cubes; toss with olive oil and garlic. Spread on baking sheet. Bake, tossing occasionally, for 12 to 15 minutes or until lightly toasted. Let cool; transfer to large bowl.
In separate bowl, whisk together eggs, milk, mustard, thyme, rosemary, salt, pepper and cayenne pepper; pour over bread cubes. Add 1 cup cheese, and spinach; toss to coat. Cover and refrigerate for 1 hour or up to overnight.
Spread soaked bread mixture in prepared baking dish; sprinkle with remaining cheese. Cover with foil and bake for 45 minutes. Remove foil; bake for about 20 minutes or until golden brown and puffed.
Tip: Add some leftover sautéed vegetables, such as mushrooms, kale or red pepper, to this dish if desired.