Greek-Style Bread Pudding |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Don't be surprised if this bread pudding puffs up as it bakes and rises above the edges of the baking dish. 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 |
Directions:
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.
|
|