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| Savory bread pudding. Photo: Sarah LeTrent |
Bread pudding may be the darling of fall and winter dessert menus, but the casserole also has a reputation as being quite customizable. Sweet or savory? For brunch or for dinner? With meat or without? Bread pudding can be prepared in a myriad of ways and economically designed to help singletons use up stale bread and odds and ends in the fridge.
As a meatless main dish, it spotlights one of the most beloved vegetarian-friendly proteins of all time: the egg. Make it a meal with a side green salad.
This variation is an individual meal that's perfect for those pajama-and-fuzzy-slipper nights.
Spinach, Sun-Dried Tomato and Pecorino Bread Pudding
1 egg
2/3 cup cream or whole milk
1/2 cup crusty stale bread, cubed
1/4 cup shredded Pecorino cheese
1 cup baby spinach
3 to 4 sun-dried tomatoes in oil, drained and chopped
1 clove garlic, diced
1 tablespoon butter
Salt and pepper to taste
Preheat oven to 350 degrees and coat an 8-ounce ramekin or small baking dish with butter or cooking spray.
Beat the egg and cream together, and season with salt and pepper. Add the cubed stale bread to the custard and let it sit for 20 to 30 minutes in the refrigerator -- this ensures that the bread really soaks up the liquid.
Heat the butter in a skillet over medium-high heat. When melted, add the spinach, sun-dried tomatoes and garlic. Sauté for about 5 minutes or until the spinach has just wilted.
Add the sautéed vegetables and half of the Pecorino to the bread and custard mixture. Pour the mixture into the greased ramekin, then sprinkle the remaining cheese over the top. (Note: This recipe does not require a water bath but you may use one.) Bake for 30 minutes or until the cheese is bubbly and golden-brown.
