Bread Pudding Florentine Recipe

Bread Pudding Florentine

Bread Pudding Florentine Recipe

Prep Time

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Cook Time

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Serves

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Brought to us by Holly Clegg‘s Eating Well Through Cancer: Easy Recipes & Tips cookbook, this savory bread pudding is not only healthy but also delightfully savory in taste! Made with fresh mushrooms, spinach, onion, and garlic, this dish is a fantastic source of vitamins and minerals to help you get through those long mornings. 

Terrific Tip: You can substitute 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry for fresh spinach if desired. Adjust the mushrooms and onions to your taste buds, they add great nutrition.  

 

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Ingredients

  • 1/2 pound mushrooms, sliced
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 2 cups packed baby spinach
  • 2 teaspoons all-purpose flour
  • Salt and pepper to taste
  • Half loaf French or Italian bread, cut into slices, divided
  • 1 cup shredded reduced-fat Swiss cheese, divided
  • 2 eggs
  • 3 egg whites
  • 1 1/2 cups skim milk
  • 2 tablespoons Dijon mustard

Preparation

  • 1 Preheat oven 350°F. Coat 9x9x2-inch baking dish with nonstick cooking spray.
  • 2 In large nonstick skillet coated with nonstick cooking spray, sauté mushrooms, onion, and garlic until tender. Add spinach, stirring until wilted, and add flour, stirring to mix well. Season to taste; set aside. Place half bread slices in prepared dish.
  • 3 Spread spinach mixture over bread and sprinkle with 3/4 cup cheese. Top with remaining bread and remaining 1/4 cup cheese.
  • 4 In a bowl, whisk together eggs, egg whites, milk, and mustard. Pour egg mixture evenly over the casserole, refrigerate 2 hours or overnight.
  • 5 Bake at 350°F 40-50 minutes or until puffed and golden.
NUTRITION:

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