Spinach and Tasso Bread Pudding with Gruyere cheese Recipe

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Spinach and Tasso Bread Pudding with Gruyere cheese
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Ingredients
16
Count
Nutrition
1501
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Slice the bread into 1/2 slices and let dry out overnight.
  2. You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
  3. Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
  4. Add the diced tasso.
  5. Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
  6. Remove from pan, drain on papertowels and set aside.
  7. Add the wine to the pan, making sure to scrape up all the browned bits.
  8. Reduce the wine by half.
  9. Pour out into a large bowl and set aside.
  10. In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
  11. Add the onions and garlic.
  12. Sauté for about 3 minutes, until onions are translucent.
  13. Add the spinach water and let it reduce.
  14. Add the chopped spinach.
  15. Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
  16. Transfer to a bowl and set aside.
  17. Whisk the eggs in a large bowl.
  18. Add the half-and-half.
  19. Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
  20. Butter the bottom and sides of a 9x13 baking dish.
  21. Make one layer of dried bread slices on the bottom.
  22. Use little broken-off pieces if you need to fill any little spaces.
  23. Cover the bread evenly with the spinach mixture.
  24. Sprinkle evenly with 1/3 of the grated cheese.
  25. Spread the diced tasso evenly over the cheese.
  26. Season with more Creole seasoning and pepper.
  27. Sprinkle with more cheese.
  28. Add a second layer of bread,filling the holes with broken pieces as needed.
  29. Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
  30. Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
  31. Wrap the pudding in plastic wrap.
  32. Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
  33. This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
  34. Refrigerate for at least 2 hours or overnight.
  35. When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
  36. Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
  37. Let the pudding cool for about 5 minutes.
  38. Slice and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1501.08 Kcal (6285 kJ)
Calories from fat 867.56 Kcal
% Daily Value*
Total Fat 96.4g 148%
Cholesterol 752.8mg 251%
Sodium 1422.53mg 59%
Potassium 1051mg 22%
Total Carbs 91.65g 31%
Sugars 16.01g 64%
Dietary Fiber 4.6g 18%
Protein 66.84g 134%
Vitamin C 9mg 15%
Vitamin A 0.2mg 8%
Iron 8.5mg 47%
Calcium 1308.4mg 131%
Amount Per 100 g
Calories 189.4 Kcal (793 kJ)
Calories from fat 109.46 Kcal
% Daily Value*
Total Fat 12.16g 148%
Cholesterol 94.98mg 251%
Sodium 179.48mg 59%
Potassium 132.61mg 22%
Total Carbs 11.56g 31%
Sugars 2.02g 64%
Dietary Fiber 0.58g 18%
Protein 8.43g 134%
Vitamin C 1.1mg 15%
Iron 1.1mg 47%
Calcium 165.1mg 131%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.3
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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