Savory Caesar Bread Pudding

I think it’s my goal to use the flavors of the classic Caesar salad in…well everything it seems. Case in point, this unctuous savory bread pudding where I take the crouton element of the classic salad and make it the star. The addition of peas and spinach make this dish perfect as a vegetarian main course for lunch or dinner. All hail Caesar, indeed!

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Serves 6

INGREDIENTS

½ lb. stale country bread, cut into 1” cubes
½ cup grated parmesan, plus 2 tbsp
¼ cup flat leaf parsley, chopped
1 cup frozen peas, thawed
2 cups baby spinach, packed
4 eggs
2 garlic cloves, finely minced
2 tbsp anchovy paste
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp lemon zest
1 cup whole milk
1 tsp kosher salt
1 tsp black pepper
Olive oil, for greasing

Parmesan shavings, for garnish
Lemon zest
Flaky sea salt, for finishing

METHOD

Preheat oven to 350F.

Oil a 2 quart baking dish and set aside. In a large bowl, add bread, parmesan and peas and toss to combine.

In a medium bowl, whisk together eggs, garlic, anchovy paste, Dijon, Worcestershire, lemon zest, milk and salt and pepper. Pour over the bread mixture along with spinach. Toss to combine and let sit for 10-15 minutes, mixing occasionally, so bread absorbs liquid. Transfer to prepared baking dish.

Sprinkle with remaining 2 tbsp parmesan, place in oven and bake for 40 minutes, or until puffed and golden. If top gets too dark lay a sheet of tin foil on top. Garnish with parmesan shavings, lemon zest, finish with sea salt and serve.

PS Note: If your bread isn’t stale, place the cubed bread on a sheet pan and into the oven at 350F for 5-8 minutes until dried out. Bring to room temperature and proceed.