Thursday, January 13, 2011

Adventures With Stale Bread

Savoury Bread Pudding edition.

This is so easy, you cannot screw it up (well, of course theoretically you can, but trust me, you won't).

You Will Need:

Stale bread cut into 1 inch cubes-about a quart, more or less
1 package frozen spinach, cooked and squeezed dry of moisture
2 cups heavy cream (sure, you can substitute half milk, or all milk)
5 large eggs
1 teaspoon dried thyme
1/2 teaspoon dried garlic granules
1 tablespoon dried onion flakes
2 cups grated cheese (I used cheddar and romano)

Cut the cubes early in the day and let dry on a baking sheet.

Get a really big pan-9x13 is good, and butter it generously. Arrange the cubes in the bottom. Whisk everything together except the spinach and cheese. When blended, stir in the rest. Pour over bread cubes, pressing to get them all soaked. Let sit, covered in fridge for 1-2 hours.

Preheat oven to 350 degrees f. Cover pan with foil loosely, and bake 45 minutes. Remove foil and continue baking another 15 minutes, or until done. Pudding should be golden and nicely puffed. When your family asks what smells so good, make something up-under no circumstances should you admit it is stale bread with dried garlic, onions and frozen spinach.

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