POPEYE'S "SUPPERTIME" BREAD PUDDING

Popeye's

Provided by Claire Robinson

Time 40m

Yield 6 servings

Number Of Ingredients 14

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3/4 cup milk
2 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 cups old/stale focaccia, or any artisanal bread such as baguette or sourdough, cubed into 1-inch pieces (tip: toast the bread if it's not stale)
Zest of 1/2 lemon
1 scallion, sliced
3 ounces baby spinach leaves (can also use shredded kale)
3/4 cup grape tomatoes, halved lengthwise
1 teaspoon whole fresh rosemary leaves
1 tablespoon whole fresh flat leaf parsley leaves
1/2 cup crumbled feta or goat cheese (use block feta in brine if using feta for more flavor)
Kosher salt and fresh coarsely ground black pepper
1 tablespoon avocado oil, or you can use grapeseed or canola

Steps:

Preheat the oven 450 degrees F.
In a small bowl, whisk together the milk, eggs, mayonnaise and Dijon. Pour the mixture over the cubed bread in a large bowl. Mix together to coat all the bread cubes (I use my hands for this and squeeze bread to ensure each piece is well saturated). Add the lemon zest, scallions, spinach, tomatoes, herbs and feta. Season with salt and pepper. Toss well again, ensuring all the bread is well soaked. Place a cast-iron skillet over medium-high heat. Add the avocado oil.
Once the oil is hot, spread the mixture into the skillet, pressing down with your hands to evenly distribute. Cook until the bread pudding forms a crust on the bottom, 4 to5 minutes. Transfer to the oven and bake until the top is golden brown and the pudding is set, about 13 minutes. Eat and enjoy!