Skip to main content

Savory Bread Pudding Casserole

Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
3 large eggs
Ingredient Line: 
1 ½ cups milk
Ingredient Line: 
1 tsp. hot sauce
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
4 cups diced stale bread
Ingredient Line: 
1 lb. spinach, well rinsed and wilted
Ingredient Line: 
1 cup corn kernels, preferably scraped from cob
Ingredient Line: 
1 cup chopped scallions
Ingredient Line: 
½ cup chopped red bell pepper
Ingredient Line: 
2 cups shredded cheddar cheese, divided

Instructions: 

  1. Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9x13 pan or soufflé dish.
  2. Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.
  3. Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Nutrition Information: 

Calories: 
200
Protein: 
14 g
Total Fat: 
8 g
Saturated Fat: 
3 g
Carbohydrates: 
20 g
Cholesterol: 
90 mg
Sodium: 
520 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
Serves 8