spinach, mushroom and feta bread pudding
This savory bread pudding is a perfect addition to a brunch or lunch buffet. Serve with a green salad, if desired.
No Image
prep time
20 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 cups whole milk
- 5 large eggs
- 1 teaspoon salt
- freshly ground black pepper to taste
- 8 cups day-old french or italian bread, roughly torn into 1 1/2 inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 10 ounces mushrooms, sliced
- 2 large cloves garlic, minced
- 1 package 10-oz pkg. frozen leaf spinach, thawed and squeezed very dry
- 6 ounces feta cheese, crumbled
- 1 tablespoon fresh thyme leaves, finely chopped
- nonstick vegetable spray
- 1/4 cup asiago cheese, grated
How To Make spinach, mushroom and feta bread pudding
-
Step 1In a large bowl, beat the eggs, milk, salt and pepper. Stir in the bread cubes, coating evenly. Let stand until the liquid is absorbed -- approx. 15 minutes.
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Step 2Preheat the oven to 350 degrees F. Heat a 10-inch cast-iron skillet over medium high heat until hot. Add oil and onions - saute until golden. Stir in mushrooms and saute until mushrooms are wilted - stirring occasionally. Add the garlic, cooking for 1 minute, then adding spinach. Let cool slightly.
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Step 3Gently fold in the mushroom mixture, feta and thyme into the bread crumbs.
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Step 4Wipe the skillet clean and spray with cooking spray. Add the mixture back into the skillet and bake for approximately 40 minutes until brown on top and done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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