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

Recipe by Cooking Light October 2004

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

341 calories; calories from fat 28%; fat 10.5g; saturated fat 4.9g; mono fat 3.3g; poly fat 1.3g; protein 17.9g; carbohydrates 44.3g; fiber 4.9g; cholesterol 162mg; iron 3.9mg; sodium 886mg; calcium 336mg.
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