Irish Cheddar And Vegetable Bread Pudding Recipe

• 8 cups (about 1 lb) stale country bread, cut into 1-inch squares (see note)
• 2 1/2 tablespoons olive oil
• 3/4 cup carrots in 1/4-inch dice
• 1 onion, diced
• 20 ounces baby spinach
• 10 eggs
• 1 cup whole milk
• 1 1/4 cups heavy whipping cream
• 7 ounces sharp cheddar cheese, grated
• 1 tablespoon fresh thyme leaves

1. Heat oil in a large skillet over medium heat. Add onion and carrots and saute until vegetables are soft, about 10 minutes. Add spinach and saute until leaves are wilted, adding them in two batches if necessary. Season with salt and freshly ground pepper.
2. In a medium bowl, lightly beat together eggs, milk, and whipping cream.
3. In a large bowl, combine bread, spinach mixture, cheese, and thyme. Add egg mixture and toss to coat. Pour filling into baking dish. Cover with plastic wrap and let stand in the fridge for 30 minutes.
4. Adjust oven rack to middle position and preheat oven to 350u0b0F. Bake until filling is set and bread at top is golden, about 1 hour. Let cool slightly before serving.

country bread, olive oil, carrots, onion, baby spinach, eggs, milk, heavy whipping cream, cheddar cheese, thyme

Taken from www.seriouseats.com/recipes/2014/03/irish-cheddar-and-vegetable-bread-pudding.html (may not work)