Making this Ham and Leek Bread Pudding for a brunch this weekend. I'm thinking of

recipe sounds fantastic as is but if you have to do it

Chiffonade or chop the spinach otherwise the leafy mix would change the texture in not a good way IMHO. Or perhaps just on top. personally my preference for spinach is raw which I enjoy but don't like it cooked so maybe I'm biased but I wonder how the cooked flavor of the spinach would contrast with the awesome ham/leeks flavor?

 
I think it would be fine and offer a little color. But I would gently saute

the spinach with the leeks so it is wilted and will meld into the mixture. Also thinking baby spinach or maybe as Paul sort of sugested, chopped.

 
Not the same but if you did want a little color and a little flavor, you could

add some chopped parsley. And it wouldn't change it drastically.

 
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