Fleur de Lis

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Saturday, November 6, 2010

Savory Bread Pudding with Bacon and Spinach



Another Saturday morning breakfast experiment. Assembled the night before and refrigerated overnight, this would be excellent choice when you have overnight guests. While the coffee brews and everybody gets awake just pop this into the oven. 

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch)
1 - 10 oz. pkg. chopped spinach, thawed and squeezed dry
12 slices bacon, cooked and crumbled
8 oz. shredded sharp cheddar cheese (divided)

Whisk eggs and milk in a large bowl until well blended. Stir in bread. Add spinach, bacon and 1 1/2 cups of the cheese; mix lightly.

Pour into 13 x 9 baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.

Heat oven to 350 degrees. Bake, uncovered 48 - 50 minutes or until top is puffed and golden brown.


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