I didn’t get spinach in my CSA box, but a friend, who is a member of a different CSA, traded her spinach for some of my mushrooms and mint.
This recipe was developed by combining the best elements of several different savory bread pudding recipes I found online. Sorry there’s no picture, but as soon as it came out of the oven, everyone dug in.
2tbs Earth Balance (or other butter/margarine)
about 4 cups baby spinach, washed and stems removed
2tps water
1-2 garlic cloves, minced
salt and pepper to taste
1 large loaf of French or Italian bread, in 1/4in dice (about 5cups total)
3 large eggs
3/4 cup Silk creamer (cow’s milk cream would probably work)
Preheat oven to 325F. Butter is 6 cup souffle dish or other deep baking dish.
In a large skillet, melt 1/2tsp of Earth Balance over medium high heat. Add the spinach, garlic and water, season with salt and pepper and stir a few times. Cover and cook the spinach until it wilts, about 2 minutes.
Set a colunder over a bowl and drain the spinach; press lightly and on the spinach to extract 1/4 cup of liquid. Let spinach cool. Heat the remaining Earth Balance in a large skillet. Add 2 cups of the bread cubes and stir until they are crisp and set aside.
In a large mixing bowl, whisk eggs with the creamer, reserved spinach cooking liquid, 1/2 tsp salt, 1/8tsp pepper and nutmeg. Stir in spinach and remaining bread. Pour into baking dish and top with the crispy bread cubes.
Set baking dish in a water bath and bake for 35-4o minutes.
