Garlicky Baby Spinach Bread Pudding

Garlicky Baby Spinach Bread Pudding

Garlicky Baby Spinach Bread Pudding

Garlicky Baby Spinach Bread Pudding

Recipe By: Alice Morrow

Garlicky Baby Spinach Bread Pudding

Ingredients

4 T. butter, and extra butter for buttering serving dish
1 (16- oz.) container of fresh baby spinach, stems removed
2 T. water
2 Tk. Minced garlic
Kosher salt and fresh black pepper
¼ lb. French baguette, crusts removed, bread cut into small diced shape
2 large eggs
¾ c. heavy cream
Pinch freshly grated nutmeg
Paprika

Instructions

Preheat oven 325. Butter a 6 c. soufflé or deep baking dish.
In large skillet, melt 2 T. butter.
Add the spinach, water and garlic and season with salt and pepper. Stir a few times.
Cover and let spinach wilt, 1-2 minutes.
Place a colander over a bowl and drain spinach. Press the spinach to get about ¼ c. of the liquid.
Spread the spinach on a baking sheet to cool.
Heat 2 T. butter in the skillet.
Add the diced bread and cook until browned on the bottom.
Stir and continue to cook until croutons are crispy all over. Transfer the croutons to a plate to cool.
In a bowl, whisk eggs with cream, reserved spinach liquid and season with salt, pepper and nutmeg.
Stir in the spinach and pour mixture into the baking dish.
Spread the fried croutons evenly over the top.
Set the baking dish in a roasting pan and pour enough hot water into the pan that reaches ⅓ the way up the side of the baking dish.
Bake the spinach bread pudding for 35-45 minutes or until set.
Let pudding cool slightly. Serve directly from the baking dish or invert onto a platter and serve. Sprinkle with paprika.

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