Spinach And Tasso Bread Pudding Recipes

SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE

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.

SPINACH AND JACK CHEESE BREAD PUDDING

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.

SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS

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).

SAVORY SPINACH ARTICHOKE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
• Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.