So for one of my classes last semester we had a final practical. Make shrimp bisque, risotto, hollandaise, beurre blanc, and one “mystery box” dish. Basically just use whatever ingredients we still had and make something. This bread pudding is based off of one of those mystery box dishes.
Now I didn’t make it, I made something completely different, but that bread pudding that one of my classmates made was just so good. What doesn’t sound good about bread and cheese baked to a gooey perfection?
For my own version I used sharp cheddar cheese simply because that is all that I had. The other version used Pecorino Romano and was absolutely elevated to a whole other level. You can of course use whatever type of cheese you like, just take into consideration the salt levels of the cheese, for instance Pecorino will be saltier than cheddar, so just opt for a little less.
Some fun facts about bread pudding you may or may not have known already are that bread pudding became a go to dish for people who didn’t want to waste stale bread, one of the reasons people still make bread pudding, aside from it’s deliciousness anyway. It is made both savory and sweet, just by using a custard to bind the bread together. Now doesn’t that make you feel less guilty about eating a carb-heavy dinner?
Spinach and Chicken Bread Pudding
(Recipe by Sarah Eats Austin)
1 french baguette, cubed
1 tbls olive oil
1/2 large yellow onion, diced
1 clove garlic, chopped
2 cups fresh spinach
2 cups heavy cream
1 cup milk (I used 2%)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp black pepper
salt to taste
fresh grated cheddar cheese, or cheese of preference
Preheat oven to 350F.
Whisk together the eggs and milks. Add in the herbs, salt and pepper. Toss in the bread and let soak while you work on the rest.
Add the olive oil to a saute pan and saute onions until translucent, about 10 minutes. Add in garlic and spinach and let cook until spinach is wilted. Pour this mixture into the bread/milk mixture, add in cheese and chicken, mix and pour into a greased casserole dish.
Cook in oven covered with foil for 25 minutes. After that take the foil off and let cook another 15 minutes. Finally, add more cheese on top and let cook until cheese is melted and golden.
Let rest 5-10 minutes, then serve.