Spinach Bread Pudding

  • Yield: 6 servings


1-- (10-ounce) package frozen chopped spinach
3/4cup chopped onion
2tablespoons olive oil
1-- garlic clove, minced
1tablespoon rosemary
6-- eggs
1cup milk
1/4teaspoon salt
1/4teaspoon coarsely ground pepper
1cup (4-ounces) shredded Monterey Jack cheese
4cups (3/4-inch pieces) French bread
1/2cup (2-ounces) grated Parmesan cheese


  1. Thaw the spinach and squeeze dry.  Saute the onion in the hot olive oil in a skillet until soft.  Add the garlic and rosemary and saute until the garlic is golden brown.  Beat the eggs, milk, salt and pepper in a large mixing bowl.  Stir in the spinach, onion mixture, Monterey Jack cheese and bread.  Let stand until the bread soaks up the liquid.  Pour into a 9×13-inch ceramic or glass baking dish.  Sprinkle with the Parmesan cheese.  Bake at 375F for 20 to 25 minutes or until brown, puffy and a knife inserted in the center comes out clean.  Let stand for 5 minutes before serving.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).