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Bread Pudding Florentine




Source of Recipe


Easy Bake Brunch






Recipe Introduction


This dish can be assembled the night before, then popped in the oven in the morning. Add a fresh fruit salad, preferably with strawberries, and orange mimosas, and brunch is on.





List of Ingredients



• 5 large eggs
  
• 4 large egg whites
  
• 3 cups 2% low-fat milk
  
• 1/4 cup Dijon mustard
  
• 1/2 teaspoon salt
  
• Freshly ground pepper
  
• 1 (16 ounce) loaf day old French bread, cut into 16 slices, divided
  
• 1/2 pound mushrooms, sliced
  
• 1 teaspoon minced garlic
  
• 1 onion, chopped
  
• 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
  
• 1 tablespoon all purpose flour
  
• 1 1/2 cups shredded Gruyère or Swiss cheese, divided
  






Instructions



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






Final Comments


Serves 10 to 12

You can adapt this recipe to your own tastes by adding Cheddar cheese, decreasing the amount of spinach or using different vegetables or more yolks.