SPINACH & BACON BREAD PUDDING

SPINACH & BACON BREAD PUDDING
From Good Housekeeping

4 slices bacon
[I used 8 slices, plus a few partly cooked
to go on top]

1 small onion, finely chopped

1 package [10 ounces] frozen

chopped spinach, thawed and squeezed dry

1 garlic clove, minced

3/4 teaspoon salt

� teaspoon ground black pepper

6 large eggs

3 cups whole milk

2 teaspoons spicy brown mustard
[I used Grey Poupon?]

12 ounces day-old French bread, cut into 3/4-inch cubes [8 cups.]
I used one of those long baguette loaves from the store.

6 ounces sharp Cheddar cheese, shredded [1 1/2 cups.

1.In 12-inch skillet, cook bacon over medium heat until browned, about 10 minutes. Transfer bacon to paper towels to drain.

2 Pour off all but 1 tablespoon bacon fat from skillet. Add onion and cook about 6 minutes aor until tender, stirring occasionally. Stir in spinach, garlic, 1/4 teaspoon salt, and /4 teaspoon pepper; cook 2 minutes. Remove skillet from heat.

3. In large bowl, with wire whisk, beat eggs. Add milk, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until well blended.

4. Grease shallow 2 1/2 quart glass or ceramic baking dish. Coarsely crumble bacon.

5. Place half of bread cubes in prepared baking dish: evenly top with spinach mixture, then half of bacon. Sprinkle with 1 cp Cheddar" top with remaining bread cubes. Pour egg mixture evenly over bread; let stand 30 minutes or up to overnight, occasionally pressing bread down with back of spoon to absorb milk mixture.

6. Preheat over to 350 degrees F. Sprinkle bread pudding with remaining bacon and Cheddar. Bake pudding 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes for easier serving.

Makes about 6 servings.