SPINACH AND JACK CHEESE BREAD PUDDING RECIPE - (4.7/5)
Provided by margiekyle
Number Of Ingredients 9
Steps:
- 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 Jack, and bread. Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean. Remove bread pudding from oven; let stand 5 minutes before serving.
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
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
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
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.
SPINACH AND JACK CHEESE BREAD PUDDING
Another recipe from the cookbook that my boyfriend bought. To make this recipe, "Mexican style," replace Monterey Jack with pepper jack and 4 oz sliced pepperoni.
Provided by Abbs lt3
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended with rubber spatula. Stir in spinach, cheese, and bread.
- Pour mixture into 13" by 9" baking dish. Bake bread pudding until browned and puffed and knife inserted in center comes out clean, 20-25 minute.
- Remove breading pudding from oven, let stand 5 minute.
Nutrition Facts : Calories 305.6, Fat 15.5, SaturatedFat 7.6, Cholesterol 240.7, Sodium 579.7, Carbohydrate 23.5, Fiber 2.5, Sugar 2.4, Protein 18.5
SPINACH AND TASSO BREAD PUDDING
Another dish adopted from a wonderful chef named Chuck Taggert. I love how detailed his instructions are...makes it REALLY hard to mess up. ***Note that it does have to be refrigerated at least 2 hours before baking*** It is rather lengthy and labor intensive, but this is so good that you will hurt yourself eating it.
Provided by Sherrybeth
Categories One Dish Meal
Time 4h
Yield 12-16 serving(s)
Number Of Ingredients 15
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 are completely dried; make sure you don't brown them.
- Heat 2 tablespoons of the olive oil in a large heavy skillet (don't use non-stick), then add the diced tasso.
- Brown the tasso for about 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.
- Put the tasso on a plate lined with a few paper towels and set aside.
- Add the wine to the pan, making sure to scrape up all the browned bits with a spatula, and reduce the wine by half.
- Pour out into a large bowl or 2-3 quart measuring cup and set aside.
- Melt 2 tablespoons of the butter with the rest of the olive oil in the same skillet, then add the onions and garlic.
- Sauté the onions and garlic for about 3 minutes, until they're translucent and smelling really fragrant.
- Add the spinach water and let it reduce almost entirely, then add the chopped spinach and thoroughly combine with the onions and garlic.
- Continue to cook for 3 minutes or so, making sure that there's hardly any moisture left. Transfer to a bowl and set aside.
- Whisk the eggs together in a large bowl until thoroughly combined, then 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 Tony's to taste.
- Butter the bottom and sides of the baking dish with the remaining tablespoon of butter (use more if you need it), then make one layer of dried bread slices on the bottom. Use little broken-off pieces if you need to fill any little spaces.
- Sprinkle about 1/3 of the cheese over the bread, then cover the bread layer evenly with the sautéed spinach mixture, then sprinkle evenly with another 1/3 of the grated cheese, then spread the diced tasso evenly over that and finish off with the rest of the cheese.
- Season with more Creole seasoning and pepper, then place a second layer of bread over that middle layer, 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 and a sprinkling of salt.
- Wrap the pudding thoroughly in plastic wrap and weigh the top down.
- You can use a couple of boxes of brown sugar or something like that, but I found that a telephone book worked perfectly. This helps compress the layers of the pudding so that the custard will soak all the way through and so that it'll cook more evenly. Refrigerate for at least 3 hours or overnight.
- When you're ready to get going, take the pudding out of the fridge and let it come to room temperature for about a half an hour, then bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffed up. Let the pudding cool for about 5 minutes, then slice and serve.
Nutrition Facts : Calories 483.5, Fat 30.8, SaturatedFat 14.7, Cholesterol 276.4, Sodium 432.6, Carbohydrate 27.7, Fiber 1.3, Sugar 3.2, Protein 20.4
MIDWESTERN SPINACH & CHEESE SAVOURY BREAD PUDDING
I got this recipe yesterday from a recipe group and made it last night. The original recipe called for Jack cheese (and only half the amount), low fat milk, no garlic or onion or Parmesan and used white bread. I played with it and this is what I came up with. It turned out quite nicely as a side dish to Lamb chops but I imagine it would also make a lovely vegetarian main dish served with a salad on the side.
Provided by JanetB-KY
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
- In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
- With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
- Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor).
- Sprinkle Parmesan cheese over the top of the pudding mixture.
- Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
- Remove bread pudding from oven; let stand 5 minutes before serving.
Nutrition Facts : Calories 641, Fat 37.9, SaturatedFat 19.5, Cholesterol 306.9, Sodium 903.2, Carbohydrate 47.9, Fiber 4.1, Sugar 1.7, Protein 27.9
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