Applewood Smoked Sea Salt Savory Spinach Bread Pudding
Prep Time
10 min
Cook Time
1 hour 15 min
Difficulty
Easy
Servings
6
Cuisine Type
Cheese Types
Recipe Description
Warm up your holidays with this Applewood Smoked Sea Salt Spinach Savory Bread Pudding! A rich and comforting dish with layers of flavor from Wood River Creamery Applewood Smoked Sea Salt Cheddar Gruyere—smoky, savory, and utterly delicious. Perfect as a standout side dish or a cozy meal on its own!
Ingredients
- 2 tbsp unsalted butter
- 8 slices day-old French bread, 3/4 inch thick
- 2 tbsp olive oil
- 1 clove garlic, minced
- 4 eggs
- 2 cups whole milk
- 1 tbsp Dijon mustard
- 1 tsp each fresh chopped fresh thyme and rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch cayenne pepper
- 1 1/2 cups (6 oz) Wood River Creamery Applewood Smoked Sea Salt Cheddar Gruyere, shredded & divided
- 1 cup coarsely chopped spinach
Preparation
Preheat oven to 350°F. Grease 8-inch baking dish with butter; set aside.
Cut bread into 1-inch cubes; toss with olive oil and garlic. Spread on baking sheet. Bake, tossing occasionally, for 12 to 15 minutes or until lightly toasted. Let cool; transfer to large bowl.
In separate bowl, whisk together eggs, milk, mustard, thyme, rosemary, salt, pepper and cayenne pepper; pour over bread cubes. Add 1 cup cheese, and spinach; toss to coat. Cover and refrigerate for 1 hour or up to overnight.
Spread soaked bread mixture in prepared baking dish; sprinkle with remaining cheese. Cover with foil and bake for 45 minutes. Remove foil; bake for about 20 minutes or until golden brown and puffed.
Tip: Add some leftover sautéed vegetables, such as mushrooms, kale or red pepper, to this dish if desired.