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Savory Bread Pudding With Spinach And Mushrooms

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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