This bread pudding was my savory contribution to our Easter potluck (as well as the amazing bacon chutney from Cast Iron Gourmet). I've never made bread pudding before and when I found this recipe, I couldn't help but be intrigued. The top gets nice and crispy while the bottom is custardy and light giving this a nice combination of textures. Lemon and fresh oregano brighten up the dish and feta gives it a nice tang. The best part about this pudding is that it can be assembled the night before and baked off right before you serve it. I will definitely be making this again and again.
Spinach Bread Pudding with Lemon and Feta
(Adapted from Super Natural Every Day)
Makes 8+ servings
3 tablespoons extra-virgin olive oil
8 ounces whole wheat bread, cut into 1/2-inch cubes
6 ounces baby spinach, finely chopped
1/2 cup crumbled feta cheese, divided
2 teaspoons Dijon mustard
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
6 large eggs, beaten
2 cups milk
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees. Spread the bread cubes onto a baking sheet. Drizzle the bread cubes with about 1 tablespoon of olive oil and season lightly with salt. Bake until lightly browned. Set aside to cool. Transfer the bread to a large bowl. Stir in the spinach and 1/4 cup of the feta.
In a large bowl, whisk together 2 tablespoons of olive oil, the mustard, lemon zest, and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon pepper. Pour the egg mixture over the bread and spinach mixture. Use your hands and toss well to combine.
Transfer the bread mixture to a baking dish or two and let stand at room temperature for 2 hours. Alternately, you can refrigerate the mixture over night.
Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, 30-40 minutes. Scatter the oregano on top. Cut into squares and serve.