Greek-Style Bread Pudding

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

Yield:

6 servings

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Marie Simmons,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note