Fresh bread is great, but day-old bread can be even better

A savory bread pudding, packed with seasonal veggies and spices, is much like a quiche but easier and more expeditious – no crust required. It’s as delicious served warm as it is at room temperature, and can be made a day or two ahead, so it’s perfect for entertaining.

For better depth of flavor, be sure to cook the vegetables in good butter long enough that they release their juices, and then allow them to cool before adding them to the pudding base. Bread that’s just slightly stale and firm is perfect for a pudding.

Our local winter spinach works beautifully in bread pudding. Grown under colder conditions, this spinach produces longer, sturdier leaves than the spring varieties. It has more flavor because there's actually less water in the plant's cells, so the taste is intensified.

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