Spinach and Jack Cheese Bread Pudding
Indulge in the perfect blend of savory comfort and gourmet flair with this Spinach and Jack Cheese Bread Pudding. Made with hearty, cubed day-old French bread, fresh wilted spinach, and melted Monterey Jack cheese, this dish is baked to golden perfection in a rich, creamy custard seasoned with garlic, nutmeg, and black pepper. Ideal as a main course or a decadent side, this recipe combines classic bread pudding technique with vibrant flavors, creating a crowd-pleasing centerpiece for brunches, potlucks, or dinner parties. With a crisp, cheesy top layer and a tender, custardy interior, this oven-baked delight will warm both the heart and the stomach. Simple to prepare and packed with wholesome ingredients, it's ready to serve in just over an hour – perfect for feeding a hungry table of eight!
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Recipe Information
Ingredients
- 6 cups (cubed) day-old French bread
- 6 cups (packed) fresh spinach
- 2 tablespoons butter
- 1 medium (finely diced) onion
- 2 cloves (minced) garlic
- 2 cups (shredded) Monterey Jack cheese
- 6 large eggs
- 2 cups milk
- 1 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and cook until softened, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, stirring often, about 4-5 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, nutmeg, salt, and black pepper until well combined.
Add the cubed bread to the egg mixture and gently fold until the bread is fully coated. Let it sit for 10 minutes to absorb the liquid.
Spread half of the soaked bread mixture into the greased baking dish. Top with half of the wilted spinach mixture and sprinkle half of the shredded Monterey Jack cheese over it.
Layer the remaining bread mixture on top, followed by the rest of the spinach and cheese.
Dot the top with the remaining tablespoon of butter for extra richness.
Bake the bread pudding in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set.
Remove from the oven and let cool for 10-15 minutes before serving. Enjoy warm as a main dish or side!
Nutrition Facts
Calories |
6862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.3 g | 371% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1700 mg | 567% | |
| Sodium | 14073 mg | 612% | |
| Total Carbohydrate | 794.5 g | 289% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 53.3 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 2981 mg | 229% | |
| Iron | 52.4 mg | 291% | |
| Potassium | 3358 mg | 71% | |
*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.
