Spinach and Bacon Bread Pudding

posted in: Pork | 1

Who doesn’t like bread pudding for dessert? Well this is a savory version that makes a great dinner. Bacon makes everything better! We really enjoyed this recipe and the kids all ate it well, which I was a little surprised about. I think it was fun that everyone had there own individual dish, although we did dump it onto a plate to eat it because it really holds in the heat in this dish.

Spinach and Bacon Bread Pudding
Author: 
Serves: 5
 
Ingredients
  • 8 ounces multigrain bread, cut into ¾-in. cubes (about 6 cups)
  • 1 tsp olive oil
  • ½ cup chopped white onion
  • 1 teaspoon minced garlic
  • 4 center-cut bacon slices, chopped
  • 8 ounces fresh baby spinach
  • ¾ cup 2% low-fat milk
  • ¼ cup unsalted chicken stock or broth
  • 3 large eggs, lightly beaten
  • 2½ ounces fontina cheese, grated and divided (about ⅔ cup)
Instructions
  1. Preheat oven to 400°F.
  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400°F for 7 minutes or until toasted.
  3. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bacon; cook until bacon is crisp, stirring occasionally. Add spinach; cook 1 to 2 minutes, stirring until wilted. Place spinach mixture in a bowl.
  4. Add milk, stock, eggs, and ⅓ cup cheese to spinach mixture, stirring to combine. Add bread; toss to coat. Divide bread mixture evenly among 5 (7-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet; top evenly with remaining ⅓ cup cheese. Bake at 400°F for 20 minutes or until browned. Serve immediately.
Nutrition Information
Serving size:  Calories: 286 Fat: 13 g Saturated fat: 5 g Unsaturated fat: 5 g Carbohydrates: 27 g Sugar: 7 g Sodium: 490 mg Fiber: 6 g Protein: 17 g Cholesterol: 137 mg
8 Weight Watchers Smart Points per serving

*Slightly adapted from recipe from Cooking Light Magazine* (It’s interesting, I usually don’t adapt the recipes from Cooking Light because they are already light and I don’t feel the need. However, lately, I’ve noticed that the amount of oil they call for is greater than usual, so I’ve been bumping that down.

Preheat oven to 400°F. Arrange bread cubes in a single layer on a baking sheet. Bake at 400°F for 7 minutes or until toasted.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bacon; cook until bacon is crisp, stirring occasionally.

Add spinach; cook 1 to 2 minutes, stirring until wilted. Place spinach mixture in a bowl. Add milk, stock, eggs, and 1/3 cup cheese to spinach mixture, stirring to combine. Add bread; toss to coat.

Divide bread mixture evenly among 5 (7-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet; top evenly with remaining 1/3 cup cheese.

Bake at 400°F for 20 minutes or until browned. Serve immediately.

One Response

  1. Deb Richmond

    This looks delicious. As soon as I can get to the store for spinach, I’m making it.

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