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1
Preheat the oven to 325F
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2
Butter a 6-cup souffle dish or other deep baking dish.
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3
In a large skillet, melt 1/2 tablespoon of butter over moderately high heat.
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4
Add the spinach, water and garlic, season with salt, pepper, and crushed red pepper flakes, if using, and stir a few times.
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5
Cover and cook the spinach until it wilts, about 2 minutes.
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6
Set a colander over a bowl and drain the spinach; press very lightly on the spinach to extract 1/4 cup of liquid.
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7
Spread out the spinach on a rimmed baking sheet to cool.
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8
Heat the remaining 1 1/2 tablespoons of butter in a large skillet.
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9
Add the diced bread (that have been tossed with parmesan cheese) and cook over moderate heat until browned on the bottom, about 3 minutes.
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10
Stir and continue to cook until the croutons are crisp all over, about 2 minutes longer.
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11
Transfer the croutons to a plate to cool.
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12
In a bowl, whisk the eggs with the cream, reserved spinach cooking liquid, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg.
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13
Stir in the spinach and pour the mixture into the prepared souffle dish.
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14
Spread the fried croutons evenly over the top.
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15
Set the souffle dish in a roasting pan and pour enough hot water into the pan to reach one-third of the way up the side of the souffle dish.
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16
Bake the bread pudding for 35 to 40 minutes, or until set.
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17
Let the pudding cool slightly, then serve directly from the souffle dish or invert it onto a platter and serve.
