Savory Bread Pudding With Spinach & Mushrooms

Name: Savory Bread Pudding With Spinach & Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 cups low-fat milk; 1/2 teaspoon hot sauce, such as Tabasco; 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 Gruyere, Emmentaler or Manchego cheese (3 ounces), divided

Servings: persons

4 large eggs
2 cups low-fat milk
1/2 teaspoon hot sauce, such as Tabasco
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 Gruyere, Emmentaler or Manchego cheese (3 ounces), divided

1
1. 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.
2
2. Meanwhile, preheat oven to 350u00b0F. 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.
3
3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
4
4. 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.
5
5. 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

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large eggs, 2 cups low-fat milk, 1/2 teaspoon hot sauce, such as Tabasco, 3/4 teaspoon salt, divided, and more.

Yes, Savory Bread Pudding With Spinach & Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!