Savory Bread Pudding With Bacon, Peppers, And Spinach

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 14 ounces olive ciabatta, crusts removed, cut into 1 1/2 inch cubes
• 1/2 lb apple wood-smoked bacon, cut into 2-inch pieces
• 3/4 cup jarred roasted red pepper, rinsed, drained, and chopped
• 2 cups spinach leaves
• 2 cups shredded cheddar cheese
• 1/4 cup shredded cheddar cheese
• 6 eggs
• 4 cups milk or 4 cups half-and-half
• 2 teaspoons dijon mustard
• salt
• fresh ground black pepper

Recipe

• 1 one day before preparing the pudding, place the bread cubes on a baking sheet and let stand at room temperature overnight, or until the cubes are dried out.
• 2 the next day, in a big skillet, cook the bacon over med-high heat, turning once, for 5 minutes, or until evenly browned and crisp; remove to paper towels to drain.
• 3 butter a 13 x 9 inch baking dish; arrange the cubes in the dish.
• 4 scatter the bacon, peppers, and spinach leaves evenly over the cubes.
• 5 sprinkle with the 2 cups cheese.
• 6 with a large spoon, evenly distribute the ingredients.
• 7 in a big bowl, whisk together or beat with an electric mixer on medium speed the eggs, milk, mustard, and salt and pepper to taste until well blended.
• 8 ladle the milk mixture over the bread, using your fingers, if necessary, to press the bread into the liquid.
• 9 sprinkle with 1/4 cup cheese.
• 10 cover with foil and refrigerate overnight.
• 11 the next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350°.
• 12 bake for 45-50 minutes, or until slightly puffed, set, and browned on the top.
• 13 if the center is still underdone, push the bread down with a wooden spoon to help the bread absorb the liquid; bake for a few more minutes.
• 14 let rest for a few minutes and then cut into squares.
• 15 serve slightly warm or at room temperature.