Spinach Bread Pudding

3 tablespoons olive oil
1 1/2 cups chopped onion
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 loaf italian bread, cubed (about 8 cups)
3/4 cup grated parmesan cheese
3/4 cup shredded swiss or gruyere cheese
10 large eggs
3 cups 2% milk

Heat the oil in a skillet over medium heat. Add the onion to the pan and saute until translucent, 4-5 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in half of the salt and pepper plus the ground nutmeg.

Place half of the bread cubes in a buttered 13 x 9 x 2 rectangular baking dish. Sprinkle half of the cheeses over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining salt and pepper in a large bowl and pour evenly over the layered bread and spinach. Make sure all the bread is soaked with the egg/milk mixture. The bread pudding can be chilled, covered with plastic wrap, for up to 12 hours.

Preheat the oven to 350 degrees F.

Bake uncovered until puffed, golden brown, and cooked through, 40-45 minutes. Let stand 5 minutes before serving

Can cut into 12-15 servings for a side dish, or into larger portions if using as a main course


Number of Servings: 12

Recipe submitted by SparkPeople user ABOUTTIME983.