Spinach and Feta Bread Pudding
Instructions:
- If you love the comfort of warm, sweet bread pudding for dessert, treat yourself to this savory version for brunch or supper.
- 2 tablespoons margarine or butter
- 1 medium onion, chopped
- 6 large eggs
- 2 cups low-fat (1%) milk
- 3 tablespoons chopped fresh dill
- 1â„2 teaspoon freshly grated lemon peel
- 1â„2 teaspoon salt
- 1â„2 teaspoon coarsely ground black pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 4 ounces feta cheese, cut into 1â„2-inch cubes
- 8 slices firm white bread, cut into 3â„4-inch pieces
- Preheat oven to 350°F. In nonstick 12-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later),melt margarine over medium heat. Add onion and cook until tender, about 10 minutes.
- In medium bowl, with wire whisk or fork, beat eggs, milk, dill, lemon peel, salt, and pepper until blended.With rubber spatula, stir in onion, spinach, and cheese. Gently stir in bread pieces. Pour mixture into skillet; let stand 15 minutes to allow bread to absorb liquid.
- Cook mixture over medium-high heat 3 minutes, without stirring, or until mixture begins to set around edge. Place skillet in oven; bake 20 to 25 minutes, until knife inserted in center of bread pudding comes out clean.
- Remove bread pudding from oven; let stand 5 minutes before serving. To serve, cut into wedges.