Spinach Olive Bread Pudding


  • 10 eggs, beaten
  • 2 1/2 cups 2% milk
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Tabasco sauce
  • 12 ounces country bread, cubed (crust removed)
  • 10 ounces frozen spinach, thawed, chopped and drained
  • 4 ounces ham, chopped
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup California Black Ripe Olives, sliced


In a large mixing bowl, whisk together eggs, milk salt and Tabasco and set aside. Place half of the bread cubes into a lightly greased 9-inch by 13-inch baking dish. Top with half of the spinach, ham, cheese and California Ripe Olives. Repeat to create one more layer using the remaining ingredients. Pour egg mixture over the entire dish and cover with plastic wrap. Refrigerate for approximately 8 hours or overnight. Preheat oven to 350°F and allow casserole to sit out at room temperature for 30 minutes. Remove plastic wrap and bake for 45-55 minutes until cooked through, golden and puffy.

Nutritional Analysis Per Serving: Calories 400, Fat 18g, Cholesterol 265mg, Sodium 960mg, Carbohydrate 32g, Protein 26g, Calories from fat 40%