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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bread Pudding Florentine

Source: The Holly Clegg Trim & Terrific Cookbook

Savory, quiche-like bread pudding with mushrooms and spinach.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	282.3

Total Carbs	31.9 g

Dietary Fiber	2.4 g

Sugars	6.5 g

Total Fat	8.3 g

Saturated Fat	3.7 g

Unsaturated Fat	0.5 g

Potassium	143.3 mg

Protein	17.5 g

Sodium	548.5 mg

Dietary Exchanges 8.3 Fat, 0.7 Vegetables, 1.1 Meat, 0.3 Milk, 1.5 Starch, 0.2 Lean Meat

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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Servings

Ingredients

Directions

Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray.
In a large mixing bowl, beat the eggs and egg whites with the milk, mustard, salt ,and pepper; set aside. Place half the bread slices in the prepared pan.
In a skillet coated with nonstick cooking spray, saute the mushrooms, garlic, and onion until tender.
Add the spinach and flour, stirring to mix well. Season with salt and pepper to taste.
Spread the mixture over the bread layer. Sprinkle with 1 cup of the cheese. Top with the remaining bread.
Sprinkle with the remaining 1/2 cup of the cheese. Pour the egg mixture over the casserole and refrigerate 2 hours or overnight.
Bake at 350F for 40 to 50 minutes, or until puffed and golden. Serve immediately.