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Savory Bread Pudding with Spinach & Mushrooms

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (73 votes)

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.



READER'S COMMENT:
"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...
Savory Bread Pudding with Spinach & Mushrooms Recipe

8 Reviews for Savory Bread Pudding with Spinach & Mushrooms

12/27/2011
Anonymous
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!

delicious, full of veggies, fairly low in calories
Comments
07/16/2011
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.

Great taste and great presentation
Placed veggies at the bottom, poured egg mixture over and topped with cheese.
Comments
06/20/2011
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.

Comments
12/15/2010
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?

Comments (5)

4 comments

Anonymous wrote 1 year 4 weeks ago

I put cut or torn bread

I put cut or torn bread pieces on a rack with a cookie sheet underit in the oven and the pilot light heat seems to be enough to make it crunchy within a day or two and have never found mold on it

Anonymous wrote 1 year 33 weeks ago

I make spelt bread since I

I make spelt bread since I just prefer the taste to wheat. I then slice it thickly, cube the slices, and spread the cubes on a cookie sheet. Fifteen minutes at 325 degrees gives it the right amount of crispness. Making your own bread cubes takes a bit more time, but doing it yourself gives you more creative options. And you're never stuck when the grocery store runs out of bags of bread cubes (as they ALWAYS do in my area).

Anonymous wrote 1 year 42 weeks ago

You could also cube the bread

You could also cube the bread and freeze it to use when you are ready- freezing bread makes it stale- like... I always save my bread ends and such for recipes like this...

 
nataliengeorge wrote 3 years 17 weeks ago

If you have the bread sealed in a bag then it will mold. Try cutting the bread into chunks and storing in a paper bag so that moisture can get out, or leave the plastic bag open. Mold is created from heat and moisture, so don't allow that kind of environment and the mold can not grow.

 
dekidwell wrote 3 years 28 weeks ago

When I make this, I cut the bread into cubes and spread it on a cookie sheet. Put it in the oven at 275 until it is good and stale. This seems to work well

11/06/2010

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.

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