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Spinach-and-cheese bread pudding

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

A different take on a sweet holiday dish

Stuffing isn't the only savory side you can stuff into your turkey (or enjoy by the forkful). We decided to update our favorite sweet dessert — bread pudding — to something a bit more savory that you can enjoy alongside your Thanksgiving feast!

Spinach-and-cheese bread pudding

This cheesy spinach bread pudding will instantly replace any of your favorite stuffings this year — we promise. Each bite is soft, with plenty of gooey, stringy mozzarella cheese. For an added crust, we topped the pudding with pumpkin seeds, but you can omit or add your family's favorites!

Spinach-and-cheese bread pudding

Serves 5 to 6

Spinach and cheese bread pudding

Ingredients:

  • 3 large eggs, room temperature
  • 1 cup 1-percent milk
  • 1-1/2 tablespoons Italian seasoning
  • 5 ounces frozen spinach, defrosted
  • 1/2 cup shredded mozzarella cheese
  • 4 slices sourdough bread, chopped into bite-size pieces
  • Salt and pepper to taste
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons Monterey Jack cheese

Directions:

  1. Preheat your oven to 375 degrees F. Grease a baking dish (we used an 8 x 8-inch dish) with nonstick cooking spray.
  2. Mix the eggs, milk, Italian seasoning, spinach, salt and pepper in a large mixing bowl. Use a spatula to stir in the spinach, mozzarella cheese and bread.
  3. Pour the mixture into the greased dish. Sprinkle the top with Monterey Jack cheese and pumpkin seeds. Bake for about 35-45 minutes, or until golden brown.

More side-dish recipes

Cheesy spinach stuffing recipe
Bacon and goat cheese–stuffed apples
Mini homemade green bean casseroles

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