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
- One 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
Whisk the eggs in a large bowl. Add the milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add the bread and stir to coat well. Cover and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Coat an 8 x 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 the spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper; cook, stirring often, until tender and golden, 4-5 minutes. Add the mushrooms and garlic; stir to blend. Reduce the 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, 50-60 minutes. Let cool slightly; serve hot or warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
289 calories; 14g total fat; 6g total saturated fat; 166mg cholesterol; 562mg sodium; 24g carbohydrates; 4g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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