Midwestern Spinach Cheese Savoury Bread Pudding
Transform your dinner table with the comforting flavors of Midwestern Spinach Cheese Savoury Bread Pudding, a hearty dish that blends rustic charm with gourmet flair. This recipe highlights the perfect balance of creamy custard, sharp cheddar and Parmesan cheeses, and fresh spinach, all baked to golden perfection over cubes of day-old crusty bread. Sautéed onions and garlic add a savory depth, while a hint of nutmeg elevates the flavor profile with subtle warmth. Perfect as a main course or a side dish for brunch, dinner, or holiday gatherings, this crowd-pleaser comes together with simple ingredients and bakes up beautifully in under an hour. Serve it warm to showcase its irresistible texture—a crispy, cheesy top giving way to a tender, custard-soaked center. Easy to make and utterly satisfying, this bread pudding is a timeless Midwestern classic with a gourmet twist.
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Recipe Information
Ingredients
- 8 cups day-old crusty bread (e.g., sourdough or French bread)
- 10 ounces fresh spinach
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 6 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil or non-stick spray
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Toss in the fresh spinach and cook for 2-3 minutes until wilted. Remove the mixture from heat and let it cool slightly.
In a separate bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg (if using).
Add the shredded cheddar cheese and Parmesan cheese to the bowl of bread cubes. Pour the spinach mixture over the bread and toss gently to mix.
Gradually pour the egg mixture over the bread mixture, ensuring everything is well-coated. Let it sit for 10-15 minutes to allow the bread to absorb the custard.
Transfer the bread pudding mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let the bread pudding rest for 5 minutes before serving warm.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 669 mg | 51% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
