Savory breakfast bread pudding with pancetta, spinach, and peppers paired with Fiesta Coffee with condensed milk and cinnamon!


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serves 6

For the bread pudding:

1 tablespoon butter 

4 cups baby spinach 

1/2 cup canned roasted peppers 

6 large eggs 

1 1/2 cups whole milk 

3 tablespoons + 3 tablespoons grated Parmesan 

salt and pepper, to taste 

1 loaf of crusty country style bread, cubed 

6 slices of pancetta, cut in half

 


For each coffee:

4 oz warm whole milk 

3 tablespoons sweetened condensed milk 

2 shots of espresso, or 6 oz of strong brewed drip coffee 

pinch of cinnamon

  1. Preheat oven to 350°F.
  2. Heat the oil in a pan and sauté spinach and peppers until the spinach starts to wilt. Set aside.
  3. Beat eggs, milk, 3 tablespoons parmesan, salt, and pepper in a large bowl. Add bread and spinach and toss to combine.
  4. Pour it all into a buttered ovenproof dish and top with the rest of the Parmesan.
  5. Bake for about 40–45 minutes until golden. Serve with a green salad.
  6. For the coffee, add milk and sweetened condensed milk to a cup and give it a good stir.
  7. Gently pour in the coffee and add some cinnamon on top.

TIP:

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Savory breakfast bread pudding with pancetta, spinach, and peppers paired with Fiesta Coffee with condensed milk and cinnamon!
Photography by Paul "Sweet Paul" Lowe

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