Had some leftover baguette and wanted something different for dinner, so I pulled out my trusty muffin tin and whipped up some mini spinach and feta bread puddings.
1/2 day-old baguette or other bakery bread, cut into 1/2 inch cubes
2 c fresh baby spinach
few leaves fresh basil
1/4 c crumbled feta cheese
2 eggs, beaten
about 1 1/2 c milk
salt/pepper
Microwave spinach with a splash of water for a minute. Drain and chop with basil. Combine eggs, bread chunks, spinach and basil, and feta in medium bowl. Pour enough milk over to soak bread but not have lots of liquid in bowl. Season with salt and pepper.
Let mixture sit in refrigerator for at least 30 minutes. Pour into muffin tins prepared with nonstick spray. Bake at 350 for 25-30 minutes.
Makes 8 mini bread puddings.
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