You are here: Home » Recipes » Bread Pudding Florentine Bread Pudding Florentine Kitchen Tested Yield 10 to 12 servings Prep 25 mins Cook 50 mins A savory pudding with spinach and cheese. PrintEmail 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 5 large eggs4 large egg whites3 cups 2% low-fat milk1/4 cup Dijon mustard1/2 teaspoon salt -- Freshly ground pepper1 -- (16-ounce) loaf day old French bread, cut into 16 slices, divided1/2 pound mushrooms, sliced1 teaspoon minced garlic1 -- onion, chopped2 -- (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry1 tablespoon all-purpose flour1 1/2 cups shredded Gruyère or Swiss cheese, divided Instructions Preheat oven to 350F. In a mixing bowl, beat eggs and egg whites with milk, mustard, and salt and pepper; set aside. 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.