Savory Bread Pudding With Spinach And Mushrooms
|Butter||2 Tablespoon, divided|
|Garlic||2 Clove (10 gm), minced|
|Presliced mushrooms||16 Ounce, chopped (2 Package)|
|Herbs de provence||1 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|
|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.