Ingredients
- Vegetable oil cooking spray
- 1 tablespoon extra-virgin olive oil
- 4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
- 2 shallots, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
- 6 large eggs, beaten, at room temperature
- 2 packed cups chopped spinach
- 1 1/2 cups grated gruyere (6 ounces)
- 1/4 cup milk, at room temperature
- Special equipment: four 10-ounce ramekins
Directions
Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
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By shatzi51
nashville, tn
on December 26, 2012
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So easy and scrumptious! Made a few changes~used no pancetta, and added Parmesan and Fontina to the Gruyere. Also used Gluten~free bread. Was one of four Christmas appetizers and the biggest hit! Next time, will add roasted garlic pieces..
By emmaryan
on December 14, 2012
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Really good! I have a wheat allergy, so I used regular loaf bread made of spelt flour. Instead of the pancetta I used bacon and instead of the shallots I used a quarter of an onion, just because I already had them. Also, I have smaller ramekins. This filled seven of them. My husband's sole complaint is that I only left two for him ;
By shannonmay_8010950
Forest, VA
on August 30, 2012
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This one was outlandishly good. My very picky husband raved bout it, my finicky 6 year old wanted seconds, and my I-don't-eat anything 3 yr old ate it. Win, win, win! I learned from a review of bread puddings to use Challah bread with baked bread puddings because they hold their structure, absorb custard, and create crusty surfaces better than any other bread. Also, I used smoked gruyere. Otherwise, I stuck to the recipe. The medley of flavors was wonderfully balanced and sumptuous.
Read all 16 reviews