Cheddar Bread Pudding with Greens

Cheddar Bread Pudding with Greens
Cheddar Bread Pudding with Greens

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Prep time

30m

Total time

50m

Yields

8

Servings

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La Cocina Goya

Savory greens, and lots of cheese, are the stars of this quick and wonderful bread pudding. Its creamy custard is flavored with GOYA® Recaito and a dash of hot sauce, then baked with a mix of sautéed scallions, kale, spinach, oregano, bread and of course, cheese!

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  • Ingredients
  • Directions

Ingredients

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1 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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4

scallions, chopped

1 cup

frozen chopped kale, thawed

cups

milk

1 cup

heavy cream

2 cups

small-cubed focaccia or Italian bread

½ cup

grated Parmesan cheese

cups

shredded extra-sharp cheddar cheese, divided

½ cup

GOYA® Recaito

2

large eggs

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

Preheat oven to 400° F. Place eight ¾- to 1-cup ramekins or custard cups on rimmed baking sheet.

Step 2

Heat oil over medium-high heat in skillet. Add scallions; cook 1 minute. Add kale and ½ cup water. Cook, covered, for 8 minutes. Stir in spinach and oregano. Cook, uncovered, stirring occasionally, until tender and liquid has evaporated, about 6 minutes. Place in large bowl.

Step 3

Add milk and cream to same skillet; bring to simmer. Meanwhile, toss bread, Parmesan and ¾ cup cheddar with greens already in bowl. Divide between ramekins. Place milk mixture in same bowl, and whisk in recaito, hot sauce and eggs. Ladle over bread mixture. Sprinkle on remaining ½ cup cheddar.

Step 4

Bake until custard is set in centers and knife inserted comes out clean, about 20 minutes. Let stand 10 minutes; serve hot or warm.

Tip by La Cocina Goya

This dish can be made ahead and then heated up by warming in the oven or microwaving on medium power.

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Side Dishes Under 60

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