Spinach, Mushroom and Vegetable Bread Pudding

Name: Spinach, Mushroom and Vegetable Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 cups milk, 1% or 2%; 1/2 teaspoon red hot pepper sauce or to taste; 1 x salt to taste; 1 x black pepper freshly ground, to taste; 3 1/2 cups bread cubed, stale and prefer whole wheat; 10 ounces spinach, frozen 1 package; 1/2 tablespoon olive oil; 1 medium onions chopped; 1 medium sweet red bell peppers diced; 12 ounces mushrooms sliced, about 4 1/2 cups; 4 cloves garlic or to taste, minced; 3 1/2 ounces gruyere cheese or cheddar, divided, about 1 cup

Servings: persons

4 large eggs
2 cups milk, 1% or 2%
1/2 teaspoon red hot pepper sauce or to taste
1 x salt to taste
1 x black pepper freshly ground, to taste
3 1/2 cups bread cubed, stale and prefer whole wheat
10 ounces spinach, frozen 1 package
1/2 tablespoon olive oil
1 medium onions chopped
1 medium sweet red bell peppers diced
12 ounces mushrooms sliced, about 4 1/2 cups
4 cloves garlic or to taste, minced
3 1/2 ounces gruyere cheese or cheddar, divided, about 1 cup

1
Add eggs in a large bowl, and whisk until well mixed.
2
Whisk in milk, hot sauce, salt and pepper to taste until well blended.
3
Stir in bread cubes until evenly coated.
4
Cover and chill in the refrigerator for 30 to 40 minutes.
5
At the mean time, preheat oven to 350F (180C).
6
Coat an 8-by-8-inch glass baking dish with cooking spray or grease with butter.
7
Put a kettle of water on to boil for the water bath.
8
Cook spinach according to package directions.
9
Drain, rinse with cold water and use a back of spoon, or your hands to squeeze out extra moisture.
10
Set aside.
11
Heat oil in a large nonstick skillet over medium heat.
12
Stir in onion and bell pepper, cook, stirring often, until tender and golden, about 5 minutes.
13
Stir in mushrooms and garlic until blend.
14
Reduce heat to medium-low, cover and cook until tender, 4 to 6 minutes.
15
Uncover and increase heat to medium.
16
Cook, stirring, until most of the moisture from the mushrooms has evaporated and mushrooms start to brown, 6 to 8 minutes.
17
Stir in the spinach, salt and pepper to taste; cook, stirring, 2 to 3 minutes.
18
Stir in the mushroom mixture and 1/2 cup cheese to the egg mixture until well mixed.
19
Transfer into the prepared baking dish, sprinkle the remaining 1/2 cup cheese evenly over the top.
20
Put the baking dish in a larger pan, place in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish.
21
Bake until the pudding is set in the center, 55 to 60 minutes.
22
Allow to cool for a few minutes, serve hot or warm.

396

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 milk, 1% or 2%, 1/2 teaspoon red hot pepper sauce or to taste, 1 x salt to taste, and more.

Yes, Spinach, Mushroom and Vegetable Bread Pudding 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!