Greek-Style Bread Pudding

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

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 28%
  • Fat: 10.5g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.9g
  • Carbohydrate: 44.3g
  • Fiber: 4.9g
  • Cholesterol: 162mg
  • Iron: 3.9mg
  • Sodium: 886mg
  • Calcium: 336mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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