Spinach and Tasso Bread Pudding with Gruyere Cheese
Elevate your brunch or dinner table with this luxurious Spinach and Tasso Bread Pudding with Gruyere Cheese. This savory twist on a classic bread pudding combines the smoky richness of diced Tasso ham, the earthiness of wilted fresh spinach, and the nutty, melty perfection of Gruyere cheese. Made with toasted cubes of day-old crusty bread, this dish is the ideal way to turn pantry staples into a gourmet centerpiece. A rich custard infused with garlic, nutmeg, and black pepper binds everything together, creating a tender, flavorful bake with a golden, cheesy crust. Perfect for holidays or an indulgent meal, this mouthwatering bread pudding pairs beautifully with a crisp green salad or roasted vegetables. Ready in just over an hour, it serves eight hearty portions and is sure to be a hit at your table!
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Recipe Information
Ingredients
- 6 cups Day-old crusty bread (such as French or sourdough), cubed
- 2 tablespoons Butter
- 1 cup Tasso ham, diced
- 5 cups Fresh spinach, roughly chopped
- 2 cloves Garlic, minced
- 6 Large eggs
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Gruyere cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Olive oil (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil to prevent sticking.
Spread the cubed bread on a baking sheet and lightly toast in the oven for 8-10 minutes, then set aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced Tasso ham and cook for 2-3 minutes until slightly browned.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until fully combined.
Add the toasted bread cubes, cooked spinach mixture, and 1 cup of shredded Gruyere cheese to the egg mixture. Gently toss until all the bread is coated and the ingredients are evenly distributed.
Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of Gruyere cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the pudding is set in the center.
Remove from the oven and allow the bread pudding to cool for 5-10 minutes before serving.
Slice into squares and enjoy warm, either on its own or paired with a light salad.
Nutrition Facts
Calories |
6392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.2 g | 445% | |
| Saturated Fat | 172.0 g | 860% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2013 mg | 671% | |
| Sodium | 12500 mg | 543% | |
| Total Carbohydrate | 562.3 g | 204% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 37.0 g | ||
| Protein | 245.1 g | 490% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 2914 mg | 224% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 4168 mg | 89% | |
*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.
