Savory Bread Pudding With Bacon, Peppers, and Spina

Name: Savory Bread Pudding With Bacon, Peppers, and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces olive ciabatta, crusts removed, cut into 1 1/2 inch cubes; 12 lb apple wood-smoked bacon, cut into 2-inch pieces; ¾ cup jarred roasted red pepper, rinsed, drained, and chopped; 2 cups spinach leaves; 2 cups shredded cheddar cheese; ¼ cup shredded cheddar cheese; 6 eggs; 4 cups milk or 4 cups half-and-half; 2 teaspoons Dijon mustard; salt; fresh ground black pepper

Servings: persons

14 ounces olive ciabatta, crusts removed, cut into 1 1/2 inch cubes
12 lb apple wood-smoked bacon, cut into 2-inch pieces
¾ cup jarred roasted red pepper, rinsed, drained, and chopped
2 cups spinach leaves
2 cups shredded cheddar cheese
¼ cup shredded cheddar cheese
6 eggs
4 cups milk or 4 cups half-and-half
2 teaspoons Dijon mustard
salt
fresh ground black pepper

1
One day before preparing the pudding, place the bread cubes on a baking sheet and let stand at room temperature overnight, or until the cubes are dried out.
2
The next day, in a big skillet, cook the bacon over med-high heat, turning once, for 5 minutes, or until evenly browned and crisp; remove to paper towels to drain.
3
Butter a 13 x 9 inch baking dish; arrange the cubes in the dish.
4
Scatter the bacon, peppers, and spinach leaves evenly over the cubes.
5
Sprinkle with the 2 cups cheese.
6
With a large spoon, evenly distribute the ingredients.
7
In a big bowl, whisk together or beat with an electric mixer on medium speed the eggs, milk, mustard, and salt and pepper to taste until well blended.
8
Ladle the milk mixture over the bread, using your fingers, if necessary, to press the bread into the liquid.
9
Sprinkle with 1/4 cup cheese.
10
Cover with foil and refrigerate overnight.
11
The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350.
12
Bake for 45-50 minutes, or until slightly puffed, set, and browned on the top.
13
If the center is still underdone, push the bread down with a wooden spoon to help the bread absorb the liquid; bake for a few more minutes.
14
Let rest for a few minutes and then cut into squares.
15
Serve slightly warm or at room temperature.

8000

kcal

Calories

615

Fat

Carbs

547

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 ounces olive ciabatta, crusts removed, cut into 1 1/2 inch cubes, 12 lb apple wood-smoked bacon, cut into 2-inch pieces, ¾ cup jarred roasted red pepper, rinsed, drained, and chopped, 2 cups spinach leaves, and more.

Yes, Savory Bread Pudding With Bacon, Peppers, and Spinach falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Bread Pudding With Bacon, Peppers, and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions