Bread Pudding Florentine

  • Yield: 10 to 12 servings
  • Prep: 25 mins
  • Cook: 50 mins

An outstanding brunch recipe that is one of my very favorites. It can be made the night before and popped in the oven to cook in the morning.

Ingredients

5large eggs
4large egg whites
3cups 2% low-fat milk
1/4cup Dijon mustard
1/2teaspoon salt
-- Freshly ground pepper
1-- (16-ounce) loaf day old French bread, cut into 16 slices, divided
1/2pound mushrooms, sliced
1teaspoon minced garlic
1-- onion, chopped
2-- (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
1tablespoon all-purpose flour
1 1/2cups shredded Gruyère or Swiss cheese, divided

Instructions

  1. Preheat oven to 350F. In a mixing bowl, beat eggs and egg whites with milk, mustard, and salt and pepper; set aside.
  2. Place half the bread slices in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. In a skillet coated with nonstick cooking spray, sauté mushrooms, garlic and onion until tender. Add spinach and flour, stirring to mix well. Season with salt and pepper to taste. Spread mixture over bread. Sprinkle with 1 cup cheese. Top with remaining bread. Sprinkle with remaining 1/2 cup cheese. Pour egg mixture over casserole and refrigerate two hours or overnight. Bake for 40 to 50 minutes or until puffed and golden.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit http://www.HollyClegg.com for ordering information.

Nutritional Info *per serving

  • Calories 310
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 115mg
  • Sodium 680mg
  • Potassium 530mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugars 6g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 140%
  • Vitamin C 8%
  • Calcium 35%
  • Iron 20%
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