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Bread Pudding Florentine
Source: The Holly Clegg Trim & Terrific Cookbook

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

Prep Time: 2 hours
Cook Time: 50 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1 1/2 Meat , 1/2 Milk , 2 Starch , 1/2 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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5 each  eggs
4 each  egg whites
3 cup  fat free milk
0 1/4 cup  Mustard, dijon
1 pinch  salt and pepper
16 oz  French bread baguette
0 1/2 lb  fresh mushroom slices
1 tsp  minced garlic
1 each  medium onions
20 oz  Spinach, chopped, frozen
1 tbsp  white all purpose flour
1 pinch  salt and pepper
1 1/2 cup  Cheese, Swiss, low sodium, shredded
  1. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray.
  2. 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.
  3. In a skillet coated with nonstick cooking spray, saute the mushrooms, garlic, and onion until tender.
  4. Add the spinach and flour, stirring to mix well. Season with salt and pepper to taste.
  5. Spread the mixture over the bread layer. Sprinkle with 1 cup of the cheese. Top with the remaining bread.
  6. Sprinkle with the remaining 1/2 cup of the cheese. Pour the egg mixture over the casserole and refrigerate 2 hours or overnight.
  7. Bake at 350F for 40 to 50 minutes, or until puffed and golden. Serve immediately.

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