Spinach and Jack Cheese Bread Pudding

Rich in eggs and cheese, this easy-to-fix casserole can make a satisfying light dinner or a hearty brunch.

6 large eggs

2 cups lowfat milk (1%)

1⁄4 teaspoon dried thyme

1⁄4 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper pinch ground nutmeg

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

4 ounces Monterey Jack cheese, shredded (1 cup)

8 slices firm white bread, torn into 3⁄4-inch pieces

• Preheat oven to 375°F.
• In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until well blended. With rubber spatula, stir in spinach, Monterey Jack, and bread pieces.
• Pour mixture into 13" by 9" baking dish. Bake bread pudding until browned and puffed and knife inserted in center comes out clean, 20 to 25 minutes.
• Remove bread pudding from oven; let stand 5 minutes before serving.

Makes 6 main-dish servings.

Prep: 10 minutes

Cook: 20 minutes