Ingredients
unknown butter for greasing pan
2 cup stale bread
1 pound Earthbound Farm Organic Baby Spinach
1 cup grated Gruyere cheese
2 tablespoon olive oil or butter
8 ounce fresh shiitake mushrooms
2 tablespoon minced shallots
3 eggs
2 cup half & half
1 teaspoon salt
unknown Freshly ground black pepper
Directions
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Butter a 9×13-inch baking pan. Spread the bread cubes in the prepared baking pan and set aside.
Place about a quarter of the spinach in a large, preferably nonstick, skillet over medium-low heat and cook, turning frequently with tongs, until it wilts, 3 to 5 minutes. (If you’re not using a nonstick skillet, add 1 tablespoon of water to the spinach.) Continue adding spinach to the skillet until all of it has wilted.
Spread the spinach evenly over the bread cubes. Sprinkle 1/2 cup of the cheese on top of the spinach.
Heat the olive oil in the same skillet over medium-high heat. Add the mushrooms and shallots, and cook, stirring frequently, until tender, 5 to 8 minutes. Scatter the mushroom mixture evenly over the spinach.
Place the eggs, half-and-half, and salt in a medium-size bowl, season with pepper to taste, and whisk to blend. Pour the egg mixture over the mushroom mixture and top with the remaining 1/2 cup of cheese. Use a spatula or spoon to press down on the bread pudding, making sure all of the ingredients are moistened by the egg mixture.
Bake the bread pudding until puffed and golden, 35 to 45 minutes. Remove from the oven and let sit on a wire rack until firm, 10 minutes. Serve warm.
