Spinach and Tasso Bread Pudding with Gruyere cheese
"This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert...."
INGREDIENTS
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1 loaf of good French bread (16 ounce)
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3 tablespoons unsalted butter
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4 tablespoons extra virgin olive oil
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1 medium sweet onion, finely chopped
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6 -10 cloves garlic, minced (however much you like)
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2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry with squeezings reserved
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8 ounces tasso, diced (or substitute regular smoked ham, andouille sausage or any good smoked sausage)
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salt & freshly ground black pepper
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1 cup medium-dry white wine (Don't use Chardonnay)
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12 ounces gruyere cheese, grated (substitute a good Swiss or Monterey jack)
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12 large eggs
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3 1⁄2 cups half-and-half
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2 tablespoons molasses
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3 -5 dashes Worcestershire sauce
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3 -5 dashes hot sauce
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creole seasoning (Tony Chacheries)
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