Savory Bread Pudding with Spinach & Mushrooms
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.
- 4 large eggs
- 2 cups low-fat milk
- 1/2 teaspoon hot sauce, such as Tabasco
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 3 1/2 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
- Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350&ordm;F. 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.
- Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
- 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 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
- Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 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.
Per serving: 289 calories; 14 g fat (6 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrates; 19 g protein; 4 g fiber; 562 mg sodium; 580 mg potassium.
Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (60% dv), Calcium (40% dv), Potassium (29% dv), Folate (24% dv), Fiber (16% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1/2 reduced-fat milk, 1 1/2 vegetable, 1 1/2 medium-fat meat, 1 fat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 1 hour or less