"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Savory Bread Pudding Recipe

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This recipe for Savory Bread Pudding, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Parent


8 oz multigrain bread, cut into 3/4 inch cubes (about 6 C)
1 Tbsp olive oil
1/2 C chopped white onion
1 tsp minced garlic
4 center cut bacon slices, chopeed
8 oz fresh baby spinach
3/4 C milk
1/4 C chicken stock
3 large eggs, lightly beaten
2 1/2 oz fontina cheese, grated and divided (about 2/3 C)
Cooking spray

Preheat oven to 400.
Arrange bread cubes in a single layer on a baking sheet. Bake for 7 minutes or until toasted.
Heat oil in a large skillet over medium high heat. Add onion, garlic and bacon. Cook 8 minutes or until bacon is crisp, stirring occasionally.
Add spinach; cook 1-2 minutes, stirring until wilted. Place spinach mixture in a bowl.
Add milk, stock, eggs and 1/3 C cheese to spinach mixture, stirring to combine.
Add bread; toss to coat.
Divide bread mixture evenly among 7 (7 oz) ramekins coated with cooking spray.
Place ramekins on a cookie tray. top evenly with remaining 1/3 C cheese.
Bake for 20 minutes or until browned.
Serve immediately.




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