Savory Sweet Potato Bread Pudding

1. 1

   Preheat oven to 400u00b0F. Lightly coat an aluminum foil-lined baking sheet with cooking spray. Toss together sweet potatoes, olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper on the prepared baking sheet. Bake in preheated oven until sweet potatoes are just tender, 20 to 25 minutes, stirring halfway through.

2. 2

   Meanwhile, cook bacon, in batches, in a large skillet over medium until crisp, 10 to 12 minutes; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

3. 3

   Remove potatoes from oven, and set aside. Reduce oven temperature to 350u00b0F.

4. 4

   Cook onion in hot drippings over medium until just tender, 2 to 3 minutes. Add spinach, and cook until spinach begins to wilt, about 1 minute. Add bread cubes and crumbled bacon to spinach mixture, stirring to completely incorporate.

5. 5

   Whisk together eggs, half-and-half, Parmesan, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in bread cube mixture, stirring gently to completely incorporate. Gently stir in roasted potatoes. Lightly coat a 13- x 9-inch baking dish with cooking spray; spoon mixture into prepared dish.

6. 6

   Bake at 350u00b0F until golden brown and set in the middle, 45 to 50 minutes. Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.