Bread Pudding Florentine
Servings Prep Time
7(3/4-cup) servings 15 minutes + refrigerate 2 hours or overnight
Cook Time
50minutes
Servings Prep Time
7(3/4-cup) servings 15 minutes + refrigerate 2 hours or overnight
Cook Time
50minutes
Ingredients
  • 1 onionchopped
  • 1teaspoon minced garlic
  • 2cups packed baby spinach
  • 2teaspoons all-purpose flour
  • salt and pepper to taste
  • Half loaf French or Italian breadcut into slices, divided
  • 1cup shredded reduced-fat Swiss cheesedivided
  • 2 eggs
  • 3 egg whites
  • 1 1/2cups skim milk
  • 1tablespoon dijon mustard
Instructions
  1. Preheat oven 350°F. Coat 9x9x2-inch baking dish with nonstick cooking spray.
  2. In large nonstick skillet coated with nonstick cooking spray, sauté mushrooms, onion, and garlic until tender. Add spinach, stirring until wilted, and add flour, stirring to mix well. Season to taste; set aside. Place half bread slices in prepared dish.
  3. Spread spinach mixture over bread and sprinkle with 3/4 cup cheese. Top with remaining bread and remaining 1/4 cup cheese.
  4. In bowl, whisk together eggs, egg whites, milk, and mustard. Pour egg mixture evenly over casserole, refrigerate 2 hours or overnight.
  5. Bake at 350°F 40 – 50 minutes or until puffed and golden.
Recipe Notes

Nutritional information per serving: Calories 210, Calories from Fat 22%, Fat 5g, Saturated Fat 2g,Cholesterol 62 mg, Sodium 352 mg, Carbohydrates 26g, Dietary Fiber 2g, Total Sugars 6g, Protein 16g

Terrific Tip: You can substitute 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry for fresh spinach, if desired. Adjust mushrooms and onions to your taste buds but they add great nutrition.

Nutritional Nugget: This is a great dish to try several days before your next cycle of treatment. Good source of vitamins and minerals.