Spinach Bread Pudding with Lemon and Feta

Spinach Bread Pudding with Lemon and Feta


Makes 8+ servings

  • 3 tablespoons extra-virgin olive oil

  • 8 ounces bread, cut into 1/2-inch cubes

  • 6 ounces baby spinach, finely chopped

  • 1/2 cup crumbled feta cheese, divided

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon grated lemon zest

  • 1 tablespoon lemon juice

  • 6 large eggs, beaten

  • 2 cups milk

  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees. Spread the bread cubes onto a baking sheet. Drizzle the bread cubes with about 1 tablespoon of olive oil and season lightly with salt. Bake until lightly browned. Set aside to cool. Transfer the bread to a large bowl. Stir in the spinach and 1/4 cup of the feta.

  2. In a large bowl, whisk together 2 tablespoons of olive oil, the mustard, lemon zest, and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon pepper. Pour the egg mixture over the bread and spinach mixture. Use your hands and toss well to combine.

  3. Transfer the bread mixture to a baking dish or two and let stand at room temperature for 2 hours. Alternately, you can refrigerate the mixture over night.

  4. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, 30-40 minutes. Scatter the oregano on top. Cut into squares and serve.

(Adapted from http://dishingupdelights.blogspot.com/)

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