This dish is always a hit at gatherings—it’s the first thing everyone devours.

Savory bread pudding is one of those comforting dishes that feels like a warm hug after a long day. Originating as a way to use up stale bread, this dish has transformed into a versatile favorite that can be customized with various ingredients. My version with spinach and cheese is a delightful blend of flavors and textures, perfect for a cozy dinner or a weekend brunch. It’s a great way to sneak in some greens while indulging in cheesy goodness. Plus, it’s easy to prepare ahead of time, making it a lifesaver for busy weekdays.

This savory bread pudding pairs wonderfully with a simple green salad dressed with a light vinaigrette, which adds a refreshing contrast to the richness of the dish. For a heartier meal, consider serving it alongside roasted vegetables or a bowl of tomato soup. A glass of crisp white wine or a light beer would also complement the flavors beautifully.

Servings: 6

6 cups of cubed day-old bread

Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking pan.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.

In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg.

Add the cubed bread to the egg mixture, ensuring all pieces are well-coated. Let it sit for about 10 minutes to absorb the liquid.

Stir in the spinach mixture, cheddar cheese, and half of the Parmesan cheese.

Pour the mixture into the prepared baking pan. Sprinkle the remaining Parmesan cheese and fresh thyme over the top.

Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.

Allow to cool slightly before serving.