Savory Bread Pudding With Spinach and Mushrooms

"From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it."
photo by Jackie S. photo by Jackie S.
photo by Jackie S.
Ready In:
1hr 20mins




  • Preheat oven to 350 and spray an 8X8 pan.
  • Whisk egg with milk, salt and pepper.
  • Toss with the bread and set aside.
  • Thaw and squeeze water out of spinach.
  • In skillet, heat oil- and add onion and red pepper.
  • Saute for about 5 minutes, then add mushrooms and garlic.
  • Lower heat so garlic doesn't burn.
  • Continue to saute for about 5 minutes.
  • Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
  • Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
  • Pour into prepared pan and top with 1/2 cup cheese.
  • Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
  • (see above on optional water bath).

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  1. My husband was told by his Dr to eat spinach 3 days per week, I found and tried this recipe!<br/>It is easy to make, smells wonderful cooking and tastes Great!! Thanks for a great addition to our spinach menu !!!


<p>I am a mother of 17yr-15yr-12yr old children. I work 3 days a week outside of the home as a pharmacist. Dinner is always a sore subject for me, because there is never time to make it, and the kids don't eat it anyway. My goal this year is to just forget the kids and make what I think my husband and I want, and then they'll have to try new foods out of desperation! <br />I've noticed that I tend to give 4 stars as my top score when reviewing a recipe. Am I waiting for that once in a lifetime, mind altering taste? Or am I just too picky? Oh well.....</p>
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