Savory Bread Pudding with Spinach and Feta
Why This Recipe Works
After trying several types of bread for our savory bread pudding recipe, we settled on French baguettes for their strong crumb and neutral flavor. We thought the crust gave the bread pudding better texture, so we left it on. Instead of cubing our bread, we had better results tearing the baguette into ragged pieces. Toasting the torn pieces to a deep golden brown enriched their flavor and gave the bread a crispiness that helped prevent the finished dish from turning soggy. For the custard for our savory bread pudding recipe, we found that a mixture of 3 parts cream to 2 parts milk was rich but not over the top. To prevent curdling, we replaced the traditional whole eggs with just egg yolks, which stabilized the custard. It also yielded a more flavorful, richly colored custard.