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Serves 4 (serving size: 1 bread pudding)
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
Nutritional Information
- Calories 355
- Fat 16.1g
- Satfat 5.8g
- Monofat 5.5g
- Polyfat 2.5g
- Protein 20g
- Carbohydrate 34g
- Fiber 5g
- Cholesterol 167mg
- Iron 4mg
- Sodium 563mg
- Calcium 408mg
- Sugars 8g
- Est. added sugars 0g
How to Make It
Step 1
Preheat oven to 400°F.
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. Place spinach mixture in a bowl.
Step 4
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.
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