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Savory Bread Pudding With Spinach And Mushrooms

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  Butter 2 Tablespoon, divided
  Garlic 2 Clove (10 gm), minced
  Presliced mushrooms 16 Ounce, chopped (2 Package)
  Herbs de provence 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Baby spinach 10 Ounce, chopped (1 Package)
  Cubed sourdough french bread round 14 Ounce
  1% low fat milk 3 Cup (48 tbs), divided
  Eggs 3 Large
  Egg whites 2 Large
  Shredded sharp provolone cheese 2 Ounce (1/2 Cup)
  Preshredded parmesan cheese 2 Ounce (1/2 Cup)

1. Preheat oven to 375°.
2. Heat 1 tablespoon butter in a large skillet over medium heat. Add garlic and mushrooms; cook 6 to 7 minutes or until liquid evaporates, stirring frequently. Stir in herbs de Provence, salt, and pepper; cook 1 minute. Spoon into a large bowl. Set aside, and keep warm. Heat remaining butter in same pan. Add spinach; cook 2 minutes or until spinach wilts, stirring frequently. Stir spinach into mushroom mixture.
3. Place bread in a 13 x 9-inch baking dish coated with cooking spray. Drain excess liquid from spinach and mushroom mixture; spoon over bread.
4. Combine milk, eggs, egg whites, and provolone cheese, stirring with a whisk. Pour egg mixture over spinach and mushroom mixture. Top with Parmesan cheese.
5. Bake at 375° for 35 minutes or until set. Let stand 5 minutes before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2440 Calories from Fat 762

% Daily Value*

Total Fat 86 g132.2%

Saturated Fat 45.6 g228.2%

Trans Fat 0 g

Cholesterol 831.4 mg277.1%

Sodium 6214.7 mg258.9%

Total Carbohydrates 281 g93.8%

Dietary Fiber 17.3 g69.4%

Sugars 51.2 g

Protein 137 g274.5%

Vitamin A 472.8% Vitamin C 152.4%

Calcium 245.8% Iron 142.7%

*Based on a 2000 Calorie diet

Savory Bread Pudding With Spinach And Mushrooms Recipe