Greek-Style Bread Pudding

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.