Savory Bread Pudding with Spinach and Feta

Serves : 8

Description: I'm almost embarrassed to post this recipe it is so rich. But it is really delicious. Just don’t serve it to your cardiologist.

 

Ingredients:

  • 1 (18 ounce) crusty sourdough loaf, cut into 1-inch cubes (about 10 cups)
  • 8 large egg yolks
  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 medium garlic cloves, minced
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1 (10 ounce) package frozen chopped spinach, thawed and sqeezed dry
  • Butter for greasing the baking dish

Instructions:

Heat oven to 450 degrees with rack in the middle. Arrange the bread cubes in a single layer on a rimmed baking sheet. (Don't crowd the bread; do separate batches.) Bake until the bread is crisped and brown, about 10-12 minutes, turning the pieces over halfway through baking. Remove the bread from the oven and let cool.

Whisk the yolks, cream, milk, garlic, salt, and pepper together in a very large bowl. Stir in the feta and spinach until well combined. Add the toasted bread and toss until evenly coated. Let the mixture sit until the bread softens and begins to absorbe the custard, about 30 minutes, tossing occasionally. If most of the bread is still hard after 30 minutes, let stand another 15 to 20 minutes.

Preheat the oven to 350 degrees while the bread is soaking.

Butter a 13-by-9-inch baking dish. Pour the bread mixture into the prepared dish. Bake until the custard is just set, about 60 minutes, rotating the dish halfway through the baking time. Let bread pudding rest 10 minutes before serving.