2 Tablespoons melted butter
2 Tablespoons olive oil
1 pound baby spinach, washed
2 Tablespoons unsalted butter
5 medium garlic cloves, mashed to a paste
1 1/2 cups heavy cream
8 ounces Roquefort cheese, crumbled (1 cup)
1/2 cup thinly sliced scallions, plus more for garnish
4 large eggs, lightly beaten
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sourdough bread, crusts removed, cut into 1-inch cubes
Preheat oven to 375ºF.
Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.
Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Roquefort and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.
In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes
Bake: Spoon the bread pudding mixture into the gratin pan. Bake in the center of the oven for 25 minutes, or until it is set and golden. Transfer the gratin to a cooling rack and let sit for 5 minutes.
Serve: Run a knife around the gratin to release. Scoop out onto plates and garnish with the remaining scallions.
Recipe created by Parties That Cook®