Savory Bread Pudding with Spinach & Mushrooms

Savory Bread Pudding with Spinach & Mushrooms

8 Reviews
From: EatingWell Magazine, Spring 2003

Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 large eggs
  • 2 cups low-fat milk
  • ½ teaspoon hot sauce, such as Tabasco
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided
  • 3½ cups cubed stale whole-wheat country bread
  • 1 10-ounce package frozen spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion, (1 medium)
  • 1 cup chopped red bell pepper, (1 small)
  • 4 cups sliced mushrooms, (12 ounces)
  • 1 clove garlic, minced
  • 1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided


  • Active

  • Ready In

  1. Whisk eggs in a large bowl. Add milk, hot sauce, ½ teaspoon salt and ⅛ teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
  2. Meanwhile, preheat oven to 350F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
  3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
  4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining ¼ teaspoon salt and ⅛ teaspoon pepper; cook, stirring, 2 minutes.
  5. Add the mushroom mixture and ½ cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining ½ cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.

Nutrition information

  • Per serving: 282 calories; 14 g fat(6 g sat); 4 g fiber; 23 g carbohydrates; 18 g protein; 118 mcg folate; 148 mg cholesterol; 7 g sugars; 6,445 IU vitamin A; 21 mg vitamin C; 378 mg calcium; 3 mg iron; 633 mg sodium; 679 mg potassium
  • Nutrition Bonus: Vitamin A (129% daily value), Calcium (38% dv), Vitamin C (35% dv), Folate (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ reduced-fat milk, 1½ vegetable, 1½ medium-fat meat, 1 fat

Reviews 8

December 27, 2011
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By: EatingWell User
Perfect side dish OR main course! I've made this several times now and I basically make it as stated. However, I do make it with fresh bread, as the stores around me quickly run out of bread cubes around the holidays. And I use fresh spinach. I love Stove Top stuffing, but the last time I made it, I started thinking that this big blob of carbs and salt with a stick of butter floating in it PROBABLY was not very good for me. So, I started making this savory pudding instead, and I have never looked back. It's SO much better! My husband and I have a scoop each as a side dish for holiday dinners, then split the rest of it as a main course the next night. I love the way the gruyere cheese on top gets crunchy in the oven! Pros: delicious, full of veggies, fairly low in calories Cons: time consuming!
July 16, 2011
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By: theforneyhouse
Savory Bread Pudding with Spinach and Mushrooms I love this dish. I put my veggies at the bottom of the dish and poured the egg mixture over the veggies and topped with the cheese. Absolutely LOVE it. Will be making it again real soon. Pros: Great taste and great presentation
June 20, 2011
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By: EatingWell User
Wonderful This is the second time I made this recipe, the first time I followed it exactly and it was wonderful. I thought this time I would try using egg whites (used 6) instead of the 4 whole eggs. I also used reduced fat cheddar to bring the calories down even more. However, I added about 8 oz. of turkey breakfast sausage, 1 tsp dried basil and replaced the spinach with steamed, finely chopped collard greens (had it growing in the garden). Topped it with a little low fat sour cream...WOW, it was really good.
December 15, 2010
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By: TiaH
A Question Does anyone have a suggestion to create stale bread without it molding, mold is a real problem where I live. Do you think if I toast the bread it will have the same results as stale bread?
November 06, 2010
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By: jonsid55
My wife made this with kale to cut down on the oxalic acid and with half egg whites and half whole eggs to cut down on the cholesterol. It was still fantastic! It took awhile for her to prepare it, but it was definitely worth it in my opinion.
September 30, 2010
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By: LibraGirlDC
This is the first recipe I ever made from Eating Well years ago and is one of my favorites. A little time consuming but well worth it.
April 21, 2010
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By: EatingWell User
Made this exactly as the recipe states, and it turned out wonderfully. Very delicious.
October 14, 2009
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By: EatingWell User
This is one of my all time favorites - kids and adults love it alike.
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