Baby Spinach And Garlic Bread Pudding Recipes

MIDWESTERN SPINACH & CHEESE SAVOURY BREAD PUDDING

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.

SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING

Steps:

• Set a skillet over medium heat and add the 2 tbsp of oil; when hot, add the onion, celery, carrot, bell pepper, scallion, and minced garlic; cook until the vegetables begin to soften.
• Mince the rosemary and briefly rub in your hand before adding to the vegetables (this releases the oil and adds to the flavour of the dish).
• Cook for 2 more minutes, season with salt and pepper and let cool.
• In a large bowl, combine the whole eggs with the egg yolks and beat well.
• Stir in the heavy cream and the roasted garlic puree until well blended.
• Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
• Allow the mixture to stand overnight, covered in the refrigerator.
• Beat the reserved egg whites until stiff and fold into the bread pudding one-third at a time and mound in a greased large muffin tin (you should get 4 to 6).
• Bake in a preheated 350F oven 45 to 60 minutes until golden brown.
• To make the Roasted Garlic: cut the tops off of 2 heads of garlic and simmer in 1 cup milk for 10 minutes; drain, season with salt and freshly ground black pepper, and combine garlic with 3/4 cup olive oil; place in a pan and tightly cover it, and roast for 2 hours in a 275F oven; uncover and let cool; strain the oil to remove unwanted garlic skin; squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.