Savory Bread Pudding with Spinach and Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 44 Minutes |
Ready In: 59 Minutes Servings: 8 |
|
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 |
Directions:
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.
|
|