Greek-Style Bread Pudding

Cooking Light
Don't be surprised if this bread pudding puffs up as it bakes and rises above the edges of the baking dish.
6 servings


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1 teaspoon olive oil
6 cups sliced cremini mushrooms (about 12 ounces)
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup golden raisins
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (14 1/2-ounce) can Italian-style diced tomatoes, drained
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups 1% low-fat milk
1 cup (4 ounces) crumbled feta cheese, divided
4 large eggs
8 ounces (1-inch) cubed day-old Italian bread (about 9 cups)
Cooking spray


Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook 12 minutes or until mushrooms are tender, stirring occasionally. Stir in raisins, pepper, salt, tomatoes, and spinach. Remove from heat; cool slightly.

Combine milk, 1/2 cup cheese, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Created date

September 2004

Nutritional Information

Calories 341
Caloriesfromfat 28 %
Fat 10.5 g
Satfat 4.9 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 17.9 g
Carbohydrate 44.3 g
Fiber 4.9 g
Cholesterol 162 mg
Iron 3.9 mg
Sodium 886 mg
Calcium 336 mg