Savory Bread Pudding With Spinach and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it. Ingredients:
1 cup egg beaters egg substitute |
2 cups skim milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
7 slices whole wheat bread, cubed |
10 ounces frozen spinach |
1 tablespoon olive oil |
1 cup onion, chopped |
1 cup red bell pepper, chopped |
2 cups mushrooms, chopped |
1 garlic clove, minced |
1 cup swiss cheese |
Directions:
1. Preheat oven to 350 and spray an 8X8 pan.
2. Whisk egg with milk, salt and pepper.
3. Toss with the bread and set aside.
4. Thaw and squeeze water out of spinach.
5. In skillet, heat oil- and add onion and red pepper.
6. Saute for about 5 minutes, then add mushrooms and garlic.
7. Lower heat so garlic doesn't burn.
8. Continue to saute for about 5 minutes.
9. Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
10. Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
11. Pour into prepared pan and top with 1/2 cup cheese.
12. Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
13. (see above on optional water bath).
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