Friday, August 20, 2010
Savory Bread Pudding with Spinach and Feta
Rest Time: 20 - 30 minutes
Cook Time: 60 minutes
Make Again: Maybe
Recipe Source: Best of 2010
This was in The Best of America's Test Kitchen 2010 book, and appears to originally come from The Best Slow and Easy Recipes cookbook.
This is definitely an easy recipe with very little effort. I'm not exactly sure what the difference is between a strata and a bread pudding. I guess bread puddings are a little richer. You only use yolks, and the recipe called for 3c. heavy cream and 2c. whole milk. I usually make my stratas with low-fat milk. There was no way I was making this with all that cream - too heavy for me. I ended up using whole milk and about 1/3 c. cream (for a half recipe) instead. It still was plenty rich.
I did really like this, but guess I will probably just stick to making stratas which I do quite often. They are lighter and I can basically make them from memory with whatever leftovers I have on hand.