Savory Bread Pudding

The phrase "Savory Bread Pudding" sounds borderline gross to me, so I read this recipe a few years ago and didn't think twice about making it. Then I picked up the same cookbook and finally looked at the photo and thought "I'll try it out for a holiday brunch." Since then, I've made it for each of the Thanksgiving and Christmas brunches my side of the family is so fond of. It's not at all "pudding" like, much more somewhere between a strata and a casserole. This dish is super easy, colorful and everyone likes it. Originally I pulled it from Seriously Simple Holidays and over time I've made some adjustments for a slightly different taste.

Savory Bread Pudding

The recipe works just as well if you cut everything in half. With the amounts below, you can easily feed 6-8 people. I either bring it to a potluck style meal or pair it with a fruit salad. You could add up to 1/2 lb. of cooked bacon, or swap out the Gouda for an Extra Sharp Cheddar. I like to use a rosemary ciabatta loaf, but you could also try out a sourdough or a focaccia. Just be sure you toast the pieces well. Above I put the dish into a rectangular dish, but it does just as well in an oval or round one.

One 14-ounce loaf of bread, crusts removed, cut into 1/2-inch cubes (see note for bread choice)

3/4 cup jarred roasted red peppers, drained, and chopped
2 1/4 cups spinach leaves
2 cups grated Gouda cheese, plus 1/4 cup for topping
6 large eggs
4 cups milk (I used 2% because that's what A always drinks, any percentage will work)
2 teaspoons stone ground mustard
Salt (amount depends on how salty your cheese is and if you include bacon)

 Toast bread at 375 for 10 minutes. Cubes should feel like croutons. Once done, let cool. In the meantime, butter casserole dish of choice, 9x13 if cooking the full amounts.

 Whisk together eggs, milk, mustard and salt.

 In dish, combine the bread cubes, red peppers and spinach. Sprinkle cheese throughout and use your hands to ensure everything is evenly mixed.

 Pour milk mixture over the bread mix. Cover with aluminum foil and refrigerate for at least 7 hours, I always do it overnight.

Remove from fridge and let sit at least an hour. Preheat oven to 350 degrees.

Remove foil from pudding and top with remaining 1/4 cup of cheese. Bake 45-50 minutes, until cheese is a golden brown and the dish puffs up. 

Let rest for at least 5 minutes then cut into squares and serve.