Italian Spinach Bread Pudding Recipe From Eva Pasco

Eva Pasco – Italian Spinach Bread Pudding

Art imitates life. Like the protagonist in my debut novel, Underlying Notes, I once was afloat in a harbor of domesticity, content to cook, clean, sort, organize, and redecorate—pavilions of a proud Italian housewife. Gusty winds of self-guilt and responsibility toyed with my moral compass and hindered me from accessing the open ocean. Having undergone my own midlife renaissance, cooking now enables me to embark on sensuous ventures within my own kitchen. Since my Italian spinach bread pudding was a big hit at a recent family gathering, I thought I’d share. This low fuss, little muss number is great for brunch or a side with dinner.

Italian Spinach Bread Pudding

Ingredients

6 large eggs

2 cups milk (for calorie reduction, suggesting Hood’s Simply Smart nonfat w/ 2% consistency)

¼ tsp. thyme

¼ tsp. salt

¼ tsp. ground pepper

Pinch of ground nutmeg

1 pkg. (16 oz.) frozen chopped spinach, drained

1 can (2 ¼ oz.) sliced olives, drained

½ – ¾ stick of Margherita pepperoni, cut into thin slices, then cut into dainty quarters

1 cup grated Parmesan or Romano cheese straight from the jar

10-12 slices of sliced Italian bread, cut into ¾ in. pieces

Directions

Preheat oven to 375 degrees. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. Stir in spinach, olives, pepperoni, cheese, and bread.

Pour mixture in 13 in. x 9 in. ceramic or glass baking dish. Bake bread pudding for approximately 45 minutes or until browned and puffed, and knife inserted in center comes out clean.

3. Remove bread pudding from oven and let stand 5 minutes before serving.

Eva Pasco

Author, UNDERLYING NOTES – Free Excerpt (Chs 1-3): http://www.booklocker.com/books/4431.html

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