I’ve been making sourdough bread quite a bit recently, and I needed to find some interesting things to do with the leftover bread. I’ve been making this recipe for years, and I knew the sourdough would work well. This is always a breakfast hit – whether we have overnight guests or not. Everything is prepped the night before, and I just pop it in the oven in the morning. And extra servings freeze and reheat well! Enjoy!
Spinach Bread Pudding with Lemon and Feta
Adapted from Heidi Swanson (101 Cookbooks), published in Food & Wine
2 Tbsp olive oil
8 oz sourdough bread, cut into 1/2 inch cubes
5 oz fresh baby spinach, chopped
1/2 cup reduced fat feta cheese (about 2 oz)
2 tsp dijon mustard
1/2 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
6 large eggs, beaten
2 cups skim milk
kosher salt & freshly ground black pepper (1/4 tsp each)
1 tsp chopped fresh oregano
1.Preheat the oven to 350°. Spray non-stick spray on a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.
2.In another bowl, whisk 1 tablespoon of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with salt and pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.
3.Sprinkle the remaining feta on the bread pudding and bake at 350°in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 1-2 minutes. Scatter the oregano on top, cut into squares and serve.
Total Fat: 10.2 g
Cholesterol: 186.6 mg
Sodium: 560.1 mg
Total Carbs: 19.9 g
Dietary Fiber: 3.1 g
Protein: 15.9 g