Spinach And Jack Cheese Bread Pudding Recipe 475

Steps:

• Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
• With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
• Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
• Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
• Remove from oven; let stand 5 minutes before serving.

Steps:

• Preheat oven to 375°F.
• Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
• In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
• With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
• Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor).
• Sprinkle Parmesan cheese over the top of the pudding mixture.
• Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
• Remove bread pudding from oven; let stand 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread. Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean. Remove bread pudding from oven; let stand 5 minutes before serving.

Steps:

• Preheat broiler.
• Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.
• Preheat oven to 350°F.
• Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.
• Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
• Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

Steps:

• Preheat oven to 350 and spray an 8X8 pan.
• Whisk egg with milk, salt and pepper.
• Toss with the bread and set aside.
• Thaw and squeeze water out of spinach.
• In skillet, heat oil- and add onion and red pepper.
• Saute for about 5 minutes, then add mushrooms and garlic.
• Lower heat so garlic doesn't burn.
• Continue to saute for about 5 minutes.
• Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
• Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
• Pour into prepared pan and top with 1/2 cup cheese.
• Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
• (see above on optional water bath).

Steps:

• 1. PREHEAT OVEN TO 370. LIGHTLY GREASE 9X13 PAN. CUT BREAD IN CUBES. SET ASIDE. WHISK EGGS, MILK AND SPICES. FOLD IN SPINACH, CHEESE AND BREAD. POUR INTO PREPARED BAKING DISH. BAKE 20-25 MINUTES UNTILL BROWN AND PUFFED.

Steps:

• Slice the bread into 1/2" slices and let dry out overnight.
• You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
• Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
• Add the diced tasso.
• Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
• Remove from pan, drain on papertowels and set aside.
• Add the wine to the pan, making sure to scrape up all the browned bits.
• Reduce the wine by half.
• Pour out into a large bowl and set aside.
• In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
• Add the onions and garlic.
• Sauté for about 3 minutes, until onions are translucent.
• Add the spinach water and let it reduce.
• Add the chopped spinach.
• Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
• Transfer to a bowl and set aside.
• Whisk the eggs in a large bowl.
• Add the half-and-half.
• Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
• Butter the bottom and sides of a 9x13 baking dish.
• Make one layer of dried bread slices on the bottom.
• Use little broken-off pieces if you need to fill any little spaces.
• Cover the bread evenly with the spinach mixture.
• Sprinkle evenly with 1/3 of the grated cheese.
• Spread the diced tasso evenly over the cheese.
• Season with more Creole seasoning and pepper.
• Sprinkle with more cheese.
• Add a second layer of bread,filling the holes with broken pieces as needed.
• Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
• Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
• Wrap the pudding in plastic wrap.
• Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
• This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
• Refrigerate for at least 2 hours or overnight.
• When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
• Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
• Let the pudding cool for about 5 minutes.
• Slice and serve.