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Savory Bread Pudding with Spinach & Mushrooms

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  1 Hour
Total Time:  2 Hours
  6 servings
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.
4   large eggs
2 cups  low-fat milk
1/2 teaspoon  hot sauce, such as
3/4 teaspoon  salt, divided
1/4 teaspoon  freshly ground pepper, divided
3 1/2 cups  cubed stale whole-wheat country bread
1 10-ounce package  frozen spinach
1 tablespoon  extra-virgin olive oil
1 cup  chopped onion  (1 medium)
1 cup  chopped red bell pepper (1 small)
4 cups  sliced mushrooms (12 ounces)
1 clove  garlic, minced
1 cup  grated Gruyère, Emmentaler or manchego cheese (3 ounces), divided
Savory Bread Pudding with Spinach & Mushrooms Recipe at
Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.

Meanwhile, preheat oven to 350°F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.

Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.

Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 289
Fat. Total: 14g
Protein: 19g
Carbohydrates, Total: 24g
Fat, Saturated: 6g
Fiber: 4g
Cholesterol: 166mg
Sodium: 562mg
% Cal. from Fat: 44%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Jennifer, MS Reviewed: 12/08/2009
I used seasoned croutons in place of the country bread because i already had them and it turned out wonderful! It was full of flavor! I have passed the recipe to a friend who has not stopped talking about it since I made it. It makes a great side dish.
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