Breakfast Bread Pudding

Everyone knows egg bakes are perfect for serving guests because they're easy to make ahead of time, keep well, and always a crowd pleaser.  But egg bakes aren't just for weekends anymore.  A good egg bake makes a convenient breakfast for busy weekday mornings when you need a solid breakfast on the go.  I like to make this recipe on Sundays and take a slice with me to school the rest of the week, buying me a little extra sleep time every day.  Who wouldn't enjoy getting a little extra sleep?

This particular recipe is more of a savory bread pudding than a traditional egg bake, and that's why I enjoy it so much.  It's hearty and delicious!  Spinach is a nutritional super-bargain, it's a dollar per package for an excellent source of iron, calcium, and antioxidants.  You can incorporate it into nearly anything, including spaghetti sauce, lasagna, or soups, but it's really fantastic with eggs.  The key to using frozen spinach in omelettes and egg bakes is to thaw it completely and squeeze out the excess moisture until it's mostly dry.  If you haven't used frozen spinach in your recipes before, this is a great time to start.

As you can tell from the photo, I used a 2 quart baking dish instead of a 9 x 13 baking dish.  (That's what happens to med students during quiz weeks - we don't keep up with our dirty dishes!)  If you decide to use a deep dish pan, you'll need to double your cooking time and check the center for doneness.  For an extra touch, I like to make this using a loaf of my Wisdom Bread and top it with some fresh diced tomato.  Enjoy!

Breakfast Bread Pudding, Serves 8
1 small loaf crusty bread
1 package frozen chopped spinach, thawed
8 eggs
1 cup skim milk
1 cup reduced fat Monterrey jack cheese, shredded
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper

Grease a 9 x 13 baking dish.  Tear bread into 1-inch pieces and add to baking dish.  Top with  most of the shredded cheese.  Whip eggs, add milk and seasoning.  Squeeze out all excess moisture from spinach and add to egg mixture, combining well.  Pour egg mix over bread and cheese; use a spoon to redistribute spinach so it's well incorporated into the dish.  Sprinkle remaining cheese on top.  Cover and place in refrigerator for 8 hours or overnight.

Preheat oven to 375 degrees.  Bake for 25-30 minutes or until nicely browned on top and fully cooked in the center.  Let rest for 5-10 minutes, cut and serve.