Spinach Jack Cheese Bread Pudding Recipes

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SPINACH AND JACK CHEESE BREAD PUDDING RECIPE - (4.7/5)



Spinach and Jack Cheese Bread Pudding Recipe - (4.7/5) image

Provided by margiekyle

Number Of Ingredients 9

6 large eggs
2 cups low-fat milk
1/4 teaspoon dried thyme
1/4 teaspoon. salt
1/4 teaspoon coarsely ground pepper
1 pinch ground nutmeg
1 package frozen chopped spinach
1 cup shredded Monterey Jack cheese
8 slice firm white bread

Steps:

  • Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread. Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean. Remove bread pudding from oven; let stand 5 minutes before serving.

SPINACH AND JACK CHEESE BREAD PUDDING



Spinach and Jack Cheese Bread Pudding image

A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying. Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

6 large eggs
2 cups skim milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 pinch ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded monterey jack cheese (4 ounces)
8 slices whole wheat bread, cut into 3/4-inch pieces

Steps:

  • Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
  • With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
  • Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
  • Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
  • Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 211.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 153.3, Sodium 396.4, Carbohydrate 16.9, Fiber 3, Sugar 2, Protein 15.5

MIDWESTERN SPINACH & CHEESE SAVOURY BREAD PUDDING



Midwestern Spinach & Cheese Savoury Bread Pudding image

I got this recipe yesterday from a recipe group and made it last night. The original recipe called for Jack cheese (and only half the amount), low fat milk, no garlic or onion or Parmesan and used white bread. I played with it and this is what I came up with. It turned out quite nicely as a side dish to Lamb chops but I imagine it would also make a lovely vegetarian main dish served with a salad on the side.

Provided by JanetB-KY

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 large eggs
1 cup milk
1 cup heavy cream (whipping cream)
2 garlic cloves, minced
1/2 cup green onion, sliced thin
1 1/2 tablespoons cooking oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/8 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded swiss cheese
16 ounces French bread, crusts removed and cut into cubes
3 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 375°F.
  • Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
  • In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
  • With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
  • Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor).
  • Sprinkle Parmesan cheese over the top of the pudding mixture.
  • Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
  • Remove bread pudding from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 641, Fat 37.9, SaturatedFat 19.5, Cholesterol 306.9, Sodium 903.2, Carbohydrate 47.9, Fiber 4.1, Sugar 1.7, Protein 27.9

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

SPINACH AND ARTICHOKE BREAD PUDDING



Spinach and Artichoke Bread Pudding image

Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. -Kathleen Fraher, Florissant, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 15 servings.

Number Of Ingredients 10

2 packages (9 ounces each) fresh spinach
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
9 large eggs, beaten
2-3/4 cups heavy whipping cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
Dash salt
8 cups day-old cubed French bread

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain., In a large bowl, combine the artichokes, eggs, cream, cheeses and salt. Gently stir in bread cubes and spinach. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 342 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 504mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

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