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Applewood Smoked Sea Salt & Spinach Savory Bread Pudding

Prep Time
10 min

Cook Time
1 hour 15 min

Difficulty
Easy

Servings
6

Cuisine Type

Cheese Types

Applewood Smoked Sea Salt & Spinach Savory Bread Pudding

Recipe Description

Delicious savory bread pudding recipe with Applewood Smoked Sea Salt Wood River Creamery cheese.

Ingredients

  • 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 Wood River Creamery Applewood Smoked Sea Salt Cheese, divided 
  • 1 cup coarsely chopped spinach 

Preparation

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.

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