You are here: Home » Recipes » Turkey Bread Pudding Florentine Turkey Bread Pudding Florentine Kitchen Tested Yield 10 servings An outstanding brunch recipe that can be made the night before and popped into the oven to cook in the morning. High Cotton Food Styling and Photography PrintEmail Ingredients 5 -- eggs4 -- egg whites3 cups skim milk1/4 cup Dijon mustard1/2 teaspoon salt -- Freshly ground black 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, reduced-fat Swiss cheese, divided1 cup cooked, chopped turkey Instructions Coat a 13 x 9-inch pan with cooking spray. Beat eggs, egg whites, milk, mustard, salt and pepper together in a large bowl; set aside. Place half the bread slices in pan. Coat a skillet with nonstick cooking spray. Add mushrooms, garlic and onions; saute over medium-high heat until tender. Add spinach and flour, stirring to mix well. Spread mixture over bread layer. Sprinkle with 1 cup of cheese and turkey. Top with remaining bread. Sprinkle with remaining 1/2 cup of cheese. Pour egg mixture over top, cover with plastic wrap and refrigerate 2 hours or overnight. Preheat oven to 350F. Bake 40 to 50 minutes, until puffed and golden. Serve immediately. Recipe by Holly Clegg, a cookbook writer in Baton Rouge, La.