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Spinach Olive Bread Pudding

Spinach Olive Bread PuddingRecipe courtesy of California Ripe Olives.

Recipe Ingredients:

10 large eggs, beaten
2 1/2 cups 2% milk
1/2 teaspoon kosher salt
1/4 teaspoon Tabasco® Sauce
12 ounces cubed country bread (crust removed)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces sliced ham
2 cups shredded Monterey Jack cheese
1 cup sliced California Ripe Olives

Cooking Directions:

  1. In a large mixing bowl, whisk together eggs, milk, salt and Tabasco and set aside.
  2. Place half of the bread cubes into a lightly greased 13x9x2-inch baking dish. Top with half of the spinach, ham, cheese and California Ripe Olives. Repeat to create one more layer using the remaining ingredients.
  3. Pour egg mixture over the entire dish and cover with plastic wrap. Refrigerate for approximately 8 hours or overnight.
  4. Preheat oven to 350°F (175°C) and allow casserole to sit out at room temperature for 30 minutes.
  5. Remove plastic wrap and bake for 45 to 55 minutes until cooked through, golden and puffy.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 400; Total Fat: 18g; Cholesterol: 265mg; Total Carbs: 32g; Protein: 26g; Sodium: 960mg.

Recipe and photograph courtesy of California Ripe Olives.