Living Well Magazine

Blue Cheese Spinach Bread Pudding

Ingredients

• 2 Tablespoons melted butter ( cooking spray can be substituted)
• 2 Tablespoons Olive Oil (Greek)
• 2 lbs spinach, 
• 2 Tablespoons unsalted butter
• 8 medium garlic cloves, mashed to a paste
• 1 1/2 cups heavy cream
• 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
• 1/2 cup thinly sliced scallions, 
• 1 shallot thinly sliced
• 4 large eggs, lightly beaten
• 1  teaspoons kosher salt
• 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
• 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes

Methods/Steps

Preheat oven to 400ºF.

Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)

Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.

Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.

In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes

Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer  to a cooling rack and let sit for 5 minutes.