Savory Bread Pudding

This Valentine's Day, embrace your inner (or outer) Liz Lemon with a comforting bread pudding for one.

Even the darkest of singleton gloom can be cured with a heaping serving of carbohydrates. Sun-dried tomatoes save the bread pudding from textural dullsville. (Full disclosure: I often make this to share simply by doubling the recipe.)

1 egg

2/3 cup milk

Spices to taste: black pepper, oregano, red pepper flakes

1/2 cup stale olive bread (or whatever bread you have)

1/2 teaspoon olive oil

1 clove garlic, minced

4 sun-dried tomatoes, chopped

1 cup spinach

2 Tablespoons pecorino romano cheese

1. In a 2-cup measuring cup, beat together egg, milk, and spices of your choosing (don't add salt, as the cheese will make this salty). Tear the bread into cubes and add until the mixture passes the 1 1/2-cup line of the measuring cup. Let rest in the refrigerator 30 minutes.

2. Heat oven to 350 degrees. In a sauté pan, heat the olive oil, garlic, and sun-dried tomatoes three minutes, until garlic starts to toast. Add spinach and cook 2 minutes, until spinach has just wilted.

3. Mix spinach mixture and 1 tablespoon cheese into measuring cup with the bread in it. Pour entire mixture into a greased ramekin sized for one. Sprinkle remaining 1 tablespoon cheese on top.

4.Bake for 30 minutes, until cheese is browned on top.

Serves 1. Recipe adapted from Slashfood.


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