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Recipe Summary

prep:
15 mins
cook:
44 mins
stand:
5 mins
total:
1 hr 4 mins
Yield:
8 servings (serving size: 1/8 of bread pudding)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

298 calories; fat 11.3g; saturated fat 5.7g; protein 16.8g; carbohydrates 34.7g; cholesterol 102mg; iron 3.5mg; sodium 732mg; calories from fat 33%; fiber 2.7g; calcium 347mg.
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