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1
Add eggs in a large bowl, and whisk until well mixed.
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2
Whisk in milk, hot sauce, salt and pepper to taste until well blended.
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3
Stir in bread cubes until evenly coated.
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4
Cover and chill in the refrigerator for 30 to 40 minutes.
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5
At the mean time, preheat oven to 350F (180C).
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6
Coat an 8-by-8-inch glass baking dish with cooking spray or grease with butter.
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7
Put a kettle of water on to boil for the water bath.
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8
Cook spinach according to package directions.
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9
Drain, rinse with cold water and use a back of spoon, or your hands to squeeze out extra moisture.
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10
Set aside.
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11
Heat oil in a large nonstick skillet over medium heat.
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12
Stir in onion and bell pepper, cook, stirring often, until tender and golden, about 5 minutes.
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13
Stir in mushrooms and garlic until blend.
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14
Reduce heat to medium-low, cover and cook until tender, 4 to 6 minutes.
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15
Uncover and increase heat to medium.
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16
Cook, stirring, until most of the moisture from the mushrooms has evaporated and mushrooms start to brown, 6 to 8 minutes.
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17
Stir in the spinach, salt and pepper to taste; cook, stirring, 2 to 3 minutes.
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18
Stir in the mushroom mixture and 1/2 cup cheese to the egg mixture until well mixed.
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19
Transfer into the prepared baking dish, sprinkle the remaining 1/2 cup cheese evenly over the top.
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20
Put the baking dish in a larger pan, place in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish.
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21
Bake until the pudding is set in the center, 55 to 60 minutes.
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22
Allow to cool for a few minutes, serve hot or warm.
