Spinach and Gruyère Bread and Butter Pudding
This is a savoury version of a bread and butter pudding which can be eaten hot fresh out of the oven like a pie or cold like a quiche.
Spinach and Gruyère Bread and Butter Pudding.
It keeps for several days and is easily portable so perfect for picnics as well as long lunches.
Any local cheese can be used, but use a high quality strong cheese to ensure maximum flavour. The spinach here is cooked in the Greek way, combined with onions, garlic and dill for an extra savoury punch. As is commonplace in the filling for the spanakopita, frozen spinach more than does its job here. Other vegetables like Swiss chard, leeks or broccoli or even mushrooms can also be used, or a combination. Make sure the bread slices are on the thin side to ensure a good balance. This is delicious made with the laugengipfel, the Swiss pretzel croissant, but regular croissants or bread or brioche will also do nicely and make for fun experiments.
Ingredients
Serves 6
Laugenkipfel or croissants, 5
Spinach,
Milk, 250ml
Cream, 250ml
Nutmeg, a pinch
Onion, 1 small
Garlic, 2 cloves
Dill, fresh and chopped, 1 tablespoon
Mustard, 2 tablespoons
Salt, pepper
Butter, 30g
Olive oil, long drizzle
Eggs, 4
Gruyère, 200g
Parmesan, 50g
Method
1. Heat the olive oil and butter in a large pan on a medium heat. Add the crushed garlic cloves and chopped onion and lightly cook on low heat until translucent, for about 12 minutes.
2. Add the spinach and cook covered for a further 10-15 minutes. At the end add salt, pepper and a generous amount of dill and a pinch of nutmeg.
3. Grate the cheeses finely and slice the bread or croissants into slices.
4. Mix the milk together with the cream and mustard and a small pinch of salt and some black pepper.
5. Butter a baking dish and start to assemble the pudding: add a layer of bread, then spinach, then Gruyere, continue for another 2 layers, cover with the milk mixture and top with the Parmesan.
6. Bake in the oven at 180 degrees for 35-40 minutes, until the top is nicely browned and bubbling. You can also finish the last minutes under a hot grill at 220 degrees for an extra crunchy top.
