Spinach Olive Bread Pudding
Courtesy of California Ripe Olives 8 Servings • 40 Min. Prep Time • 45-55 Min. Cook Time • 8 Hrs. Chill Time| Ingredients |
|---|
| 10 eggs, beaten |
| 2 1/2 c. 2% milk |
| 1/2 tsp. kosher salt |
| 1/4 tsp. TABASCO® Sauce |
| 12 oz. cubed country bread (crust removed) |
| 10 oz. frozen chopped spinach, thawed and drained |
| 4 oz. sliced ham |
| 2 c. shredded Monterey Jack cheese |
| 1 c. sliced California Ripe Olives |
Directions:
1. In a large mixing bowl, whisk together eggs, milk, salt and Tabasco and set aside.
2. Place half of the bread cubes into a lightly greased 9-in. by 13-in. baking dish. Top with half of the spinach, ham, cheese and California Ripe Olives. Repeat to create one more layer using the remaining ingredients.
3. Pour egg mixture over the entire dish and cover with plastic wrap. Refrigerate for approximately 8 hrs. or overnight. 4. Preheat oven to 350°F and allow casserole to sit out at room temperature for 30 min. Remove plastic wrap and bake for 45-55 min. until cooked through, golden and puffy.
Nutrition:
Calories: 400; Total Fat: 18g; Cholesterol: 265mg; Total Carbs: 32g; Protein: 26g; Sodium: 960mg;