Savory Bread Pudding with Spinach and Mushrooms

Oxmoor House
8 servings (serving size: 1/8 of bread pudding)


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2 tablespoons butter, divided
2 garlic cloves, minced
2 (8-ounce) packages presliced mushrooms, chopped
1 teaspoon herbs de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package baby spinach, chopped
8 cups cubed sourdough French bread round (about 14 ounces)
Cooking spray
3 cups 1% low-fat milk, divided
3 large eggs
2 large egg whites
1/2 cup (2 ounces) shredded sharp provolone cheese
1/2 cup (2 ounces) preshredded Parmesan cheese


Prep: 15 Minutes
Cook: 44 Minutes
Stand: 5 Minutes

Preheat oven to 375°.

Heat 1 tablespoon butter in a large skillet over medium heat. Add garlic and mushrooms; cook 6 to 7 minutes or until liquid evaporates, stirring frequently. Stir in herbs de Provence, salt, and pepper; cook 1 minute. Spoon into a large bowl. Set aside, and keep warm. Heat remaining butter in same pan. Add spinach; cook 2 minutes or until spinach wilts, stirring frequently. Stir spinach into mushroom mixture.

Place bread in a 13 x 9-inch baking dish coated with cooking spray. Drain excess liquid from spinach and mushroom mixture; spoon over bread.

Combine milk, eggs, egg whites, and provolone cheese, stirring with a whisk. Pour egg mixture over spinach and mushroom mixture. Top with Parmesan cheese.

Bake at 375° for 35 minutes or until set. Let stand 5 minutes before serving.

Created date

March 2010

Nutritional Information

Calories 298
Fat 11.3 g
Satfat 5.7 g
Protein 16.8 g
Carbohydrate 34.7 g
Cholesterol 102 mg
Iron 3.5 mg
Sodium 732 mg
Caloriesfromfat 33 %
Fiber 2.7 g
Calcium 347 mg