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Savory Bread Pudding

May 18, 2011

So I’ve mentioned before that when I have leftover challah, I like to make bread pudding for Sunday brunch.  Well, with the massive amount of challah that I had leftover this week (many thanks to my husband for cutting up the WHOLE thing unnecessarily), I decided to branch out and do a savory bread pudding.  I served it with tomato and roasted garlic soup and it was a really filling, wholesome meal, though not necessarily healthy…(listen, I forgot to buy spinach and the bread wasn’t whole wheat…cut me some slack).

1/2 challah (about six cups of cubed bread)
5 eggs
1 cup skim milk
1 cup shredded muenster cheese
5 oz. soy bacon, chopped into pieces
2 small red onions, sliced
2 tablespoons olive oil
10 oz frozen spinach, defrosted and rung dry (I forgot this in the store, and it was raining, so…no spinach)
2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Saute the onion and bacon in the olive oil until the bacon is crispy and the onion translucent.  While it’s cooking up, combine the eggs, milk and seasonings.  Once the onion and bacon are cooked, toss them with the bread and half the cheese.

Combine the egg mixture and bread mixture and pour into a greased 9×13 pan.  Sprinkle the top with the rest of the cheese.

Bake at 375 degrees for 30 minutes.  Broil for a couple minutes until the cheese is bubbly and crispy.  We had it with the soup and some watermelon at the end to lighten things up.

It was rich and flavorful, filling, and certainly a good use for leftover bread!

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