Spinach and Feta Bread Pudding

Main Dishes | March 3, 2015 | By

imageOne thing I like to do when I have down time at work (which is not often nowadays) is search for quick and easy recipes. Titles like ” 7 Fifteen Minute Breakfasts You Must Try,” “One-Pot Meals Sure to Make Your Mouth Water,” or “5 Minute Dessert Hacks Better Than the Originals” are almost guarenteed a click from my mouse. I currently have probably 15 to 20 recipes bookmarked that I promised myself I would try. This is one of them: spinach and feta bread pudding.
I think I originally found this recipe under a title like “10 Easy Dinners Under 30 Minutes.” And though this recipe definitely takes more than 30 minutes if you count for the refrigeration time, I’ll forgive Food and Wine this once.
I love bread pudding if only for the fact that it’s so versatile. Not only can you make it with various types of bread — in fact last year I made a pretty tasty banana bread pudding for my boss’s birthday — you can add various mix-ins. And even though I love to experiment with dessert bread pudding, I never thought about making a savory bread pudding. So when Hailey came to visit a few weeks ago, I was super excited to try this savory dish.
The star of this dish is the feta so remember to use liberally. When mixed in the bread pudding, feta melts into a nice creamy, yet tangy, glue for the bread and spinach. When sprinkled on top, the feta browns and adds a slightly crunchy texture. This dish could really be called feta with bread and greens, and get along just fine.
I hope you enjoy this dish as much as I did.

Cheers!

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Spinach and Feta Bread Pudding (lightly adapted from Food and Wine)

3 Tbsp. of Olive Oil

8 Ounces of Bread (approximately 1/2 loaf)

5 Ounces of Spinach (approximately 2/3 of a cup)

1/2 Cup of Crumbled Feta Cheese

2 Tsp. of Dijon Mustard

1/2 Tsp. of Lemon Zest

1 Tbsp. of Lemon Juice

6 Eggs, beaten

2 Cups of Whole Milk

Salt and Pepper to taste.

Directions

Cut bread into cubes and spread over a lightly oiled baking dish. Bake at 350 degrees for about 10-15 minutes, or until dry. Let cool completely and then mix with the spinach and half the feta cheese. Set aside.

In another bowl, mix 2 tablespoons of olive oil with mustard, lemon zest and lemon juice. Add one egg at a time and beat until blended. Mix in the milk, salt and pepper. Pour the milk and egg mixture over the bread and spinach mixture, making sure to evenly soak the bread cubes. Transfer to a baking dish and refrigerate for at least 2-3 hours. (I refrigerated over night, but a couple hours should suffice). After you let the mixture sit, sprinkle the left over feta on top and bake for about 45 minutes, of until the bread pudding mixture starts to solidify. Bake for 5-10 more minutes afterwards, or until the feta crumbles start to brown.

Makes approximately 4-6 servings.

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