Cheesy Mushroom And Spinach Bread Pudding

• 1 tablespoon extra virgin olive oil
• 4 eggs
• 2 cups leftover crusty bread, cubed
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 tablespoon rosemary, minced
• 1/2 cup cooked greens such as spinach or kale, or 1/2 cup drained frozen spinach
• 1/4 cup Marsala wine (could sub Sherry)
• 1 tablespoon fresh marjoram or sage, chopped
• 1 tablespoon chives, chopped
• 1.5 cups grated cheese (any combination of cheddar, gruyere, and/or parmesan)
• 2 pieces bacon, cooked until crisp, drained on paper towels and crumbled (optional)

1. Saute the onion and garlic in the olive oil until translucent, about 3 minutes. Add the mushrooms and rosemary and cook until softened.
2. Add the spinach and cook through a minute. Add the Marsala and continue to cook until the wine has cooked away.
3. Meanwhile, whisk the eggs and season with some salt and pepper. Add the bread and allow it to soak in. Once the mushrooms have cooled a little, add them to the mixture along with the rest of the herbs and a cup of the grated cheese. Stir to combine and pour into a baking dish. Sprinkle the rest of the cheese on top.
4. Bake at 375 degrees for 30 minutes or until the top gets browned and crusty.

extra virgin olive oil, eggs, crusty bread, mushrooms, onion, clove garlic, rosemary, kale, marsala wine, fresh marjoram, chives, grated cheese, bacon

Taken from food52.com/recipes/15113-cheesy-mushroom-and-spinach-bread-pudding (may not work)