Food Time...

Spinach Whole-Wheat Bread Pudding (or bake... )

This was the result of having too much bread around the house, and needing to use up some bacon.... Oven: 375 1 1/2-2 c. Whole-Wheat bread pieces, chopped into 1 1/2" blocks
(I didn't measure, so I'm not sure...) 1/2 c. grated cheese, divided (whatever you have on hand--as long as it's fairly strong. I made it with sharp cheddar, but it would be delish with feta or a strong swiss.) 1 package frozen spinach, defrosted and drained (actually, I take a fine sieve, and press the water out...) 1 1/2 c. milk 4 eggs, beaten 1/2 t. salt (maybe less-- I eyeballed it, and did it to taste) freshly ground pepper to taste two dashes of nutmeg (VERY important! Don't leave it out, even if you're unsure!) 3-6 pieces bacon, cooked and crumbled Put bread pieces in a shallow, 1 1/2 qt. dish. Take half the cheese, and mix it with the bread. In a medium-large cup or bowl, mix the milk, eggs, salt, pepper, and nutmeg. Mix in spinach. (At this point, I always test the mix to make sure the salt and spice content's right by taking a bit of the mixture, microwaving it, and trying it out. You can do the same, if you wish.) Mix with bread, stirring around to make sure bread is evenly coated. Top with bacon and extra cheese. Bake in a 375 oven for 35-40 minutes. A great Saturday Morn Thing.

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