Spinach, Dill and Goat cheese Bread Pudding

[Ann_T]

Spinach, Dill and Goat cheese Bread Pudding

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Spinach, Dill and Goat cheese Bread Pudding

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1 to 2 tablespoons butter

2 leeks chopped (White part)

1 garlic clove minced

approximately 2 cups, of fresh baby leaf spinach (tightly Packed)

1/4 cup fresh dill chopped

5 slices of bread, buttered, crusts removed and cut into 1 inch cubes.

2 to 3 eggs

1/2 cup cream

salt and pepper

goat cheese (small pieces)

1/4 parmesan cheese

Heat butter and saute leeks, when tender add garlic and saute for a minute

or so. Add the spinach and fry until just wilted. Remove from heat.

In a large bowl beat the eggs with the cream. Season with salt and pepper.

Mix in the leek mixture and add the chopped dill. Add the bread cubes. Mix

well and then add the goat cheese and parmesan cheese.

Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with a

little more parmesan cheese and bake in a Bain Marie for approximate 20

minutes or until golden.

( RG1358 )