Bread pudding is elementary. So easy to make, it can be sweet or savory and you can make it into a hearty breakfast or elegant dessert. Play it whichever way you like. This time, I play savory with spinach and cheese.
Spinach Bread Pudding: 1 loaf of whole grain bread, 500 ml milk, 3 eggs, 3 finely chopped garlic, 3 tbsp grated Parmesan, 1 tsp salt, 1/2 tsp white pepper, 2 small bunch spinach, 6 cherry tomatoes, 1 onion, 100 gr grated Cheddar.
Prepare and butter a deep pan and heat oven to 180 C. Shred bread into large pieces and put into a large bowl. Combine milk and chopped garlic. Mix well. Pour into bread bowl. Let them soak for 20 minutes or until all milk concoction have been absorbed.
Blanch spinach and drain from excess water. Put on kitchen towel to absorb water then cut
Cut onion into strips and saute in a little oil until transparent and brown on the sides. Loosely whisk eggs with salt, and pepper. Add into bread and milk mix along with onion and Parmesan. Mix well. Add blanched spinach and mix again.
Pour into prepared pan. Cover top with grated cheddar and lastly arrange halved cherry tomatoes. Baked for 30 minutes until set and cheddar turns golden brown.