- Prep
- 25 min
- Cook
- 45 min
- Total time
- 70 min
- Yield
- 6-8 porções
- Difficulty
- Easy
- Calories
- 360 kcal
Quick summary
“This savory bread pudding transforms leftover stale bread into a comforting casserole with spinach, mushrooms, and sautéed vegetables. The milk and eggs form a firm custard that coats each piece with balance.”
What you need to know
- Stale bread with a firm and dry crumb absorbs the egg custard without falling apart or turning into soft paste.
- Pre-sautéing mushrooms and spinach evaporates excess moisture, preventing a soggy bottom.
- Slow cooking at 180°C coagulates the eggs with uniform softness, browning the surface without burning the base.
Ingredients
Main
- g (approximately 8 large slices or 2 small baguettes) Stale bread (French, Italian, or sandwich bread)
- ml Whole milk
- units Large eggs
- cup (or another cheese of your preference) Grated Parmesan cheese
- unit Chopped medium onion
- units Minced garlic cloves
- unit Chopped red bell pepper
- xícara (picado) Espinafre fresco
- cup Sliced mushrooms
- tablespoons Extra virgin olive oil
- tablespoon Unsalted butter
- teaspoon (or to taste) Salt
- teaspoon (or to taste) Ground black pepper
- teaspoon Noz-moscada ralada
- tablespoons (for finishing) Chopped green seasoning (parsley and chives)
Instructions
Principal
- Cut the stale bread into 2-3 cm cubes. In a large bowl, distribute the bread cubes evenly. The professional technique is: stale bread absorbs the egg and milk mixture better, resulting in a softer texture.
- In a skillet, heat the olive oil and butter over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add garlic and sauté for 1 more minute, releasing its aromas.
- Add the bell pepper and mushrooms to the skillet, sautéing for about 5-7 minutes until they soften and release their water. Finally, add spinach and cook until completely wilted.
- Spread the sautéed vegetables over the bread cubes in the bowl. The secret to this recipe is the homogeneous mixture of the ingredients, ensuring flavor in every bite. Mix everything gently.
- In another bowl, beat the eggs, milk, grated parmesan cheese, salt, black pepper, and nutmeg. Beat well until you get a homogeneous mixture. This liquid base is the soul of the pudding.
- Pour the liquid mixture over the bread and vegetables, ensuring all bread cubes are well soaked. Press lightly with a spatula so the bread absorbs the liquid well.
- Let the mixture rest for 15-20 minutes. This time is crucial for the bread to absorb the liquid, resulting in a soft and moist pudding. Do not skip this important step.
- Transfer the mixture to the greased baking dish. If desired, sprinkle a little more parmesan cheese on top for an irresistible golden and gratin crust.
- Bake in a preheated oven for 40-45 minutes, or until the flan is golden, firm, and a toothpick inserted in the center comes out clean. Serve immediately, decorated with chopped green onions.
Chef's tips
- Let the bread cubes rest immersed in the heavy cream and eggs for 10 minutes before taking to the oven.
- Press the sautéed spinach lightly in a sieve to remove residual water before mixing into the bread.
- Grease the baking dish with generous butter and sprinkle a pinch of parmesan on the bottom to create a crunchy crust.
Variations
- Incorporate 100 grams of golden cubed bacon or calabresa sausage along with the vegetables for a smoky flavor.
- Add small cubes of mozzarella cheese or cured Minas cheese between the layers for pockets of melted cheese.
- Season the milk and egg mixture with lemon zest and chopped fresh thyme for a distinct Provençal aroma.
Substitutions
- Stale French bread can be replaced with Italian bread, baguette, or firm whole wheat sandwich bread.
- Fresh spinach can be swapped for escarole leaves or chopped collard greens sautéed until wilted.
- Fresh mushrooms can be replaced by chopped zucchini sautéed in a skillet without excess liquid.
How to store
Store the ready-made portions in a closed airtight container in the refrigerator for up to 4 days. To reheat while maintaining the external crispiness, place in the oven at 180°C for 12 minutes or in the air fryer.
Can it be frozen?
It can be frozen after being baked and completely cooled, divided into portions wrapped in plastic wrap and aluminum foil for up to 2 months. Defrost in the refrigerator and reheat in a conventional oven.
What to serve with
Pairs with a green salad of bitter leaves dressed with a citrus vinaigrette, a light vegetable soup, or roast chicken breast.
Frequently asked questions
What should I do to keep the vegetables from releasing too much liquid into the batter?
The determining step is to sauté mushrooms, bell pepper, and spinach over medium-high heat until all the released water evaporates completely from the skillet. Let them warm up before integrating into the bread cubes.
Why is it essential to use stale, dry bread in this preparation?
Fresh bread has high internal moisture and falls apart in contact with the beaten milk, creating a mushy texture. The dry bread has empty alveoli that suck the milk and egg custard, maintaining the integrity of the cubes after cooking.
How to know if the center of the savory bread pudding is fully baked?
Insert a knife or toothpick into the center of the dish at 40 minutes of oven time. The blade should come out clean and without visible milky liquid, and the center of the casserole should be firm to the touch, with the edges slightly inflated.
Can I prepare the assembly the day before and bake only at mealtime?
Yes, you can assemble the entire casserole dish, cover with plastic wrap, and keep in the refrigerator for up to 12 hours. Let the dish sit at room temperature for 20 minutes before placing it in the preheated oven.
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