Savory Bread Pudding with Spinach and Mushrooms

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

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Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 11.3g
  • Saturated fat: 5.7g
  • Protein: 16.8g
  • Carbohydrate: 34.7g
  • Cholesterol: 102mg
  • Iron: 3.5mg
  • Sodium: 732mg
  • Calories from fat: 33%
  • Fiber: 2.7g
  • Calcium: 347mg


  • 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


  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.
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