Savory Pumpkin & Spinach Bread Pudding
Using canned pumpkin and frozen spinach helps the prep go quickly for this fall-flavored casserole. Make sure you pick up pure (unsweetened) pumpkin purée, not pumpkin pie filling. This works as a side dish or meatless main dish. You also can add cooked and crumbled Italian sausage to the mix.
Equipment
- 1 (2-quart) casserole dish
- 1 chef's knife
- 1 large bowl
- 1 whisk
- 1 saucepan
Ingredients
- Cooking spray (or butter)
- 8 ounces day-old rustic bread
- 4 large egg yolks
- 2 large eggs
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 cups milk (preferably whole)
- 1 15-ounce can pumpkin purée (preferably Libby’s)
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 3 ounces shredded sharp cheddar cheese (¾ cup, divided)
Instructions
- Preheat the oven to 400°F. Coat a 2-quart baking dish with cooking spray (or butter).
- Cut the bread into 1-inch cubes.
- In a large bowl, whisk the egg yolks, whole eggs, ½ teaspoon salt, and pepper.
- In a medium saucepan, bring the milk to a boil.
- Gradually whisk in about half the hot milk into the egg mixture (to temper the eggs). Whisk in the remaining milk. Whisk in the pumpkin purée. Stir in the bread and let stand 5 minutes.
- Stir the spinach into the bread mixture, along with ½ cup cheese. Scrape into your prepared baking dish. Sprinkle the remaining ¼ cup cheese over the top. Bake 30-35 minutes or until the pudding is puffy, set, and lightly browned, serve warm.