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Spinach, Mushroom and Vegetable Bread Pudding

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious. Spinach, Mushroom and Vegetable Bread Pudding Spinach, Mushroom and Vegetable Bread Pudding

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious.













Trans-fat Free, Low Carb, Low Sodium


4 large eggs
2 cups milk, 1%
or 2%
½ teaspoon red hot pepper sauce
or to taste
to taste
black pepper
freshly ground, to taste
3 ½ cups bread
cubed, stale and prefer whole wheat
10 ounces spinach, frozen
1 package
½ tablespoon olive oil
1 medium onions
1 medium sweet red bell peppers
12 ounces mushrooms
sliced, about 4 1/2 cups
4 cloves garlic
or to taste, minced
3 ½ ounces gruyere cheese
or cheddar, divided, about 1 cup


Add eggs in a large bowl, and whisk until well mixed. Whisk in milk, hot sauce, salt, and pepper to taste until well blended.

Stir in bread cubes until evenly coated. Cover and chill in the refrigerator for 30 to 40 minutes.

In the meantime, preheat oven to 350℉ (180℃). Coat an 8-by-8-inch glass baking dish with cooking spray or grease with butter.

Put a kettle of water on to boil for the water bath. Cook spinach according to package directions.

Drain, rinse with cold water and use a back of a spoon, or your hands to squeeze out extra moisture. Set aside.

Heat oil in a large nonstick skillet over medium heat.

Stir in onion and bell pepper, cook, stirring often, until tender and golden, about 5 minutes. Stir in mushrooms and garlic until blend.

Reduce heat to medium-low, cover and cook until tender, 4 to 6 minutes. Uncover and increase heat to medium.

Cook, stirring, until most of the moisture from the mushrooms has evaporated and mushrooms start to brown, 6 to 8 minutes.

Stir in the spinach, salt, and pepper to taste; cook, stirring, 2 to 3 minutes. Stir in the mushroom mixture and ½ cup cheese to the egg mixture until well mixed.

Transfer into the prepared baking dish, sprinkle the remaining ½ cup cheese evenly over the top.

Put the baking dish in a larger pan, place 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, 55 to 60 minutes. Allow to cool for a few minutes, serve hot or warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 11654% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 93mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 16g
Vitamin A 61% Vitamin C 49%
Calcium 14% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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