Savory Mediterranean Bread Pudding
This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.
|7 cups||Artisan Baker Multigrain Bread|
|4 tbsp||olive oil|
|1 + 1/2 tbsp||garlic, minced|
|10 oz||baby spinach|
|2 cups||grape tomatoes, halved|
|3/4 tsp (or more to taste)||ground pepper|
|1/2 cup||kalamata olives, roughly chopped|
|3/4 cup||feta cheese|
|2 cups||whole milk|
- Pre-heat the oven to 350 degrees. Place the torn bread in a large bowl and drizzle with 2 tablespoons of olive oil. Toss, then spread evenly on a sheet tray and bake for 18-20 minutes, shaking occasionally so the bread does not burn.
- While the bread is toasting, place 1 ½ tablespoons of olive oil and the minced garlic in a large sauté pan and lightly cook over medium heat until the garlic becomes fragrant, about 1 ½ minutes. Add the spinach and cook until it just begins to wilt, about 2 minutes. Add the tomatoes and cook until they are soft, 2 more minutes. Season the mixture with the salt and pepper.
- When the torn bread pieces are crunchy, remove them and set aside to cool.
- Transfer the sautéed vegetables to the large bowl that was used to toss the bread and olive oil. Add the kalamata olives, and the feta, reserving 2 tablespoons of feta to sprinkle on top. Stir until combined, then gently fold in the toasted bread. Set aside.
- Grease a 9x13 casserole dish with the remaining ½ tablespoon of olive oil, then transfer the bread and vegetable mixture.
- In a medium bowl or measuring cup, whisk together the milk and eggs. Pour the liquid evenly over the bread mixture, stirring where needed to make sure everything is saturated. It is OK to have pieces of bread sticking out on top. As it bakes they will crisp up, lending a nice textural contrast to the soft pudding. Sprinkle with the remaining 2 tablespoons of feta and bake at 350 degrees for 45-50 minutes or until the pudding has set. Remove and allow to cool for 10 minutes before enjoying.