Categories: Casserole, Side Dish
Ingredients
- 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
Directions
-
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.
-
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.
-
Butter a 13 × 9 inch baking dish; arrange the cubes in the dish.
-
Scatter the bacon, peppers, and spinach leaves evenly over the cubes.
-
Sprinkle with the 2 cups cheese.
-
With a large spoon, evenly distribute the ingredients.
-
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.
-
Ladle the milk mixture over the bread, using your fingers, if necessary, to press the bread into the liquid.
-
Sprinkle with 1/4 cup cheese.
-
Cover with foil and refrigerate overnight.
-
The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350°.
-
Bake for 45-50 minutes, or until slightly puffed, set, and browned on the top.
-
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.
-
Let rest for a few minutes and then cut into squares.
-
Serve slightly warm or at room temperature.