Spinach Bread Pudding – Delicious Brunch Recipe

Spinach Bread Pudding is a delicious savory bread pudding and easier to prepare and very satisfying. This spinach bread pudding is an amazing meal for brunch. Hope you like this recipe as you did like my previous recipe Rice Noodle Salad.

Ingredients For Spinach Bread Pudding:-

  • One Loaf – French Bread
  • 16 Ounce – Baby Spinach Leaves
  • Two Cloves – Garlic
  • Three Tablespoons – Butter
  • Half Teaspoon – Salt
  • Eight – Eggs
  • Four Cups – Milk
  • One-Fourth Teaspoon – Freshly Ground Black Pepper
  • Eight Ounce – Fontina Cheese


  1. Preheat the oven to 375 F.
  2. Cut the bread into one-inch chunks and spread on a baking sheet. Put in the oven for about ten minutes-you’re just drying it out a bit, you don’t want to toast it.
  3. Let the bread cool.
  4. Rinse the spinach to remove any dirt or grit. Lift out of the water and drain in a colander or salad spinner.
  5. Meanwhile, Peel and finely chop the garlic.
  6. Melt two tablespoons of the butter in a small frying pan over medium heat.
  7. Once the butter is melted, add the garlic and cook, stirring, until softened and gently fragrant, about three minutes.
  8. Add the cleaned spinach and one-fourth teaspoon of the salt. Cook, stirring until the spinach has released its liquid, and that liquid has evaporated about ten minutes.
  9. Set aside.
  10. Crack the eggs into a large bowl. Lightly beat. Add the milk and whisk to combine thoroughly. Stir in the remaining one-fourth teaspoon salt and the pepper. Set aside.
  11. Grate the cheese and set aside.
  12. Use the remaining one tablespoon butter to coat a large baking dish.
  13. Add the bread cubes to the dish. Arrange the cooked spinach mixture in and on the bread cubes. Sprinkle the cheese all over the bread and spinach.
  14. Pour in the egg-milk mixture; it should cover everything. If any bread cubes poke out, push them down into the liquid.
  15. Let the entire thing sit for at least 30 minutes. Letting it all sit allows the bread time to soak up the egg-milk mixture, which will lead to a much better final texture than if you bake it right away.
  16. Bake it until just a tiny bit jiggly in the center, but basically set everywhere else and browned along the edge, about 35 minutes.
  17. If it’s still jiggly and getting too browned on top, cover with foil to cook a bit more.
  18. Let sit at least 10 minutes and up to 30 before cutting into pieces to serve.
  19. Serve hot or warm.


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