Superfoods Cookbook [Second Edition]: Powerful Foods to Energize, Detoxify, and Lead a Healthy Lifestyle. Sandra C. Anderson

      Spinach and Cheese Bread Pudding

      Number of servings: 6

      Ingredients:

      8 thick slices of whole grain bread, cut into 1” cubes

       1 10 ounce package of frozen spinach, thawed and drained

       6 large eggs

       2 cups milk (whole or 2%, not skim)

       1 cup shredded cheese (sharp cheddar works well, but any cheese you like will do fine)

       1 tsp nutmeg

       1 tsp dried thyme

       salt and black pepper, to taste

      Preparation:

      Start by preheating your oven to 375 F. While the oven is heating, beat the eggs, milk, thyme, nutmeg and a pinch each of salt and black pepper (or more, if desired) with a whisk until well blended. Fold in the spinach, shredded cheese and bread cubes.

      Lightly oil a large glass or ceramic baking dish and pour in the mixture. Bake until the bread pudding puffs up and browns on top, about 25 minutes. You can tell if the pudding is done when a knife inserted into the center comes out clean. Once the bread pudding is finished, remove from the oven and allow it to stand for 5 – 10 minutes to set before slicing and serving.