Savory Vegetable Bread Pudding

The possibilities for vegetable combinations are endless.  Adding bacon or cooked sausage would be wonderful as well.

• 2 c fresh spinach 
• 3 T olive oil 
• 8 ozs mushrooms, sliced 
• 4 sprigs thyme, separated from stem 
• 1 leek, white part, sliced and cut in half 
• 2 garlic cloves, sliced 
• salt and pepper to taste 
• 1 loaf bread, cubed and toasted, cut into 1” cubes
• 3 oz Gruyere cheese grated 
• 2 ozs parmesan cheese 
• 1 ½ c tomatoes, cut 
• 2 T flour 
• 5 large eggs 
• 2 c milk 
• 2 c heavy cream  

Butter a 9 inch baking dish and set aside. 

Preheat an oven to 350 degrees. 

Toast the bread cubes for ten minutes.   Remove from oven and set aside.   Leave oven on.  

Place oil in a skillet and cook the leeks for three minutes over medium heat.  Stir in the spinach, mushrooms and garlic and cook for five more minutes.  Remove from heat and set aside. 

Place the milk, cream, salt, pepper, flour and thyme in a bowl and whisk together.   Stir in the bread, vegetables and half the cheese.   Pour the mixture into prepared dish and top with remaining cheese.

Bake for an hour or until firm in the center.