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Savory Bread Pudding


  • Cooking spray
  • 1-1/2 cups whole milk
  • 1/2 cup heavy cream
  • 5 large eggs
  • 1 tsp. chopped fresh sage
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 6 slices bacon
  • 1 large finely chopped shallot
  • 3 chopped garlic cloves
  • 7 oz. baby spinach
  • 6 cups cubed French baguette
  • 5-1/2 oz. grated Parmesan cheese


  • 1. Preheat standard oven to 375°F with rack in middle of oven. Generously spray half hotel pan.
  • 2. Whisk milk, cream, eggs, sage, salt and pepper in a large bowl to combine; set aside.
  • 3. Cook bacon in large skillet on medium heat until brown and crisp. Remove and drain on paper towels; crumble; set aside. Reserve 1 Tbsp. bacon dripping in skillet. Cook shallot and garlic in drippings on medium heat 1 minute.
  • 4. Gradually add spinach. Cook, stirring constantly, until spinach wilts.
  • 5. Stir spinach mixture, bacon, bread, and cheese into milk mixture. Pour into prepared hotel pan; cover with foil. Bake 30 minutes. Uncover and bake 10 to 15 minutes or until golden on top and knife inserted near center comes out clean. Let stand 15 minutes.
  • 6. Cut into 8 pieces and serve.
  • Nutritional information per serving: Calories 460; Total Fat 26g; Saturated Fat 12g;
  • Trans. Fat 0g; Cholesterol 181mg; Sodium 938mg; Total Carbohydrate 35g; Dietary Fiber 3g;
  • Total Sugars 3g; Protein 20g