Savory Bread Pudding with Spinach and Mushrooms - 6 PTS

[Guest guest]

Thinking about Easter Brunch. This will be one of our entrees. I'll

use feta and lots more garlic!

 

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Savory Bread Pudding with Spinach and Mushrooms - 6 PTS

4 large eggs

2 cups low-fat milk

1/2 teaspoon hot sauce, such as Tabasco

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

3 1/2 cups cubed stale whole-wheat country bread

1 10-ounce package frozen spinach

1 tablespoon extra-virgin olive oil

1 cup chopped onion (1 medium)

1 cup chopped red bell pepper (1 small)

4 cups sliced mushrooms (12 ounces)

1 clove garlic, minced

1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided

 

 

 

 

1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt

and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to

coat well. Cover and refrigerate for 30 minutes.

 

2. Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8-

cup) ceramic or glass baking dish with cooking spray. Put a kettle of

water on to boil for the water bath.

 

3. Cook spinach according to package directions. Drain, refresh with

cold water and squeeze out excess moisture. Set aside.

 

4. Heat oil in a large nonstick skillet over medium heat. Add onion

and bell pepper; cook, stirring often, until tender and golden, 4 to 5

minutes. Add mushrooms and garlic; stir to blend. Reduce heat to

medium-low, cover and cook until tender, about 5 minutes. Uncover and

increase heat to medium. Cook, stirring, until any excess moisture

from the mushrooms has evaporated and mushrooms begin to brown, about

5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8

teaspoon pepper; cook, stirring, 2 minutes.

 

5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture;

stir until blended. Scrape into the prepared baking dish; sprinkle the

remaining 1/2 cup cheese evenly over the top. Place the baking dish in

a larger pan, put in the oven and pour boiling water into the larger

pan to about halfway up the sides of the baking dish. Bake until the

pudding is set in the center, 50 to 60 minutes. Let cool slightly;

serve hot or warm.

 

Makes 6 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 hours

EASE OF PREPARATION: Moderate

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 04.03.07

 

NUTRITION INFORMATION: Per serving: 289 calories; 14 g fat (6 g sat, 5

g mono); 166 mg cholesterol; 24 g carbohydrate; 19 g protein; 4 g

fiber; 562 mg sodium; 580 mg potassium.

Nutrition bonus: Vitamin A (130% daily value), Vitamin C (60% dv),

Calcium (40% dv), Potassium (29% dv), Folate (24% dv), Fiber (16% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1/2 reduced-fat milk, 1 1/2 vegetable, 1 1/2

medium-fat meat, 1 fat

 

Bread pudding, an economical dish designed to use up stale bread, is

most often associated with dessert. It's equally comforting turned

savory, enriched with cheese and studded with vegetables.

 

 

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