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Savory Bread Pudding with Spinach and Mushrooms

Prep time 15 mins
Cook time 44 mins
Stand time 5 mins
Yield 8 servings (serving size: 1/8 of bread pudding)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

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

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

Oxmoor House Healthy Eating Collection