A Super Side Dish

I recently saw a recipe made on the Food Network, tried it at home (with a few adjustments) and it was so unique and delicious I wanted to share it with you!

Savory Spinach Bread Pudding

6 slices bacon, fried and chopped in small but not tiny pieces

1 ½ c. shredded swiss cheese

2 c. fresh baby spinach, chopped

2 shallots you have chopped and softened in olive oil

3 slices French or Italian bread, cut in cubes, crust on

Combine all these ingredients in a bowl and set aside. Heat oven to 400 degrees. Spray 4 ramekins with a non-stick spray (I used my larger ones – they hold about 12 ounces or use 6 small 6 ounce ones)

Custard: In a large bowl, whisk together 6 eggs and ¼ c.whole milk Add combined ingredients above and make sure all the bread is coated in the custard. Spoon mixture into the prepared ramekins and bake 30 minutes for the larger ones and about 20-25 minutes for the smaller ramekins. When the tops are golden and a bit bubbly, remove from oven. They can be served in the ramekin or for a pretty presentation, run a knife around the edge, flip them and the bread pudding should come right out.

Becky Knows Everything: Here are a few important tips – Gruyere cheese is a great substitute for the swiss, but as it is a lot pricier I opted for the latter. I purchased a loaf of unsliced French bread that was soft, not a crusty baguette (which won’t accept the custard as well), then sliced three medium thick slices and cubed from there. I served these as a side dish with a nice grilled strip steak, but they would also be great for an interesting brunch or ladies lunch dish too.

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