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Florentine Bread Pudding
Source: dLife

A baked bread casserole made with sauteed vegetables, swiss cheese and seasonings.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 237.7
Total Carbs 31.8 g
Dietary Fiber 5.3 g
Sugars 6.1 g
Total Fat 4.6 g
Saturated Fat 1.2 g
Unsaturated Fat 0.4 g
Potassium 274.6 mg
Protein 18.5 g
Sodium 574.4 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 each  eggs
4 each  egg whites
3 cup  fat free milk
0 1/4 cup  dijon mustard
16 oz  French bread baguette
0 1/2 lb  fresh mushrooms
1 tsp  minced garlic
1 each  large onion
20 oz  chopped frozen spinach
1 tbsp  white all purpose flour
1 pinch  salt and pepper
1 1/2 cup  low fat shredded swiss cheese
  1. Coat a 13 x 9 x 2-inch pan with nonstick cooking spray.
  2. Use a large mixing bowl, and beat the eggs and egg whites with the milk, mustard, salt and pepper; set aside.
  3. Place half of the bread slices in the prepared pan.
  4. Use a skillet coated with nonstick cooking spray to sauté the mushrooms, garlic, and onion until tender.
  5. Add the spinach and flour, stirring to mix well.
  6. Season with salt and pepper to taste.
  7. Spread the mixture over the bread layer.
  8. Sprinkle with 1 cup of the cheese.
  9. Top with the remaining bread.
  10. Sprinkle with the remaining ½ cup of the cheese.
  11. Pour the egg mixture over the casserole, and refrigerate 2 hours or overnight.
  12. Bake at 350 degrees F for 40 to 50 minutes, or until puffed and golden brown.
  13. Serve immediately.

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