Mushroom & Spinach Bread Pudding

Name: Mushroom & Spinach Bread Pudding
Ingredients: 6 large eggs; 2 cups 2% milk; 1/4 cup grated Parmesan cheese, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 5 cups cubed French bread baguette (1/2-inch pieces); 2 tablespoons olive oil; 8 ounces sliced fresh cremini mushrooms; 2 cups coarsely chopped fresh spinach; 2 garlic cloves, minced; 1 teaspoon dried thyme; 2 cups shredded mozzarella cheese

12 ingredients

4 steps

Ingredients

6 large eggs
2 cups 2% milk
1/4 cup grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
5 cups cubed French bread baguette (1/2-inch pieces)
2 tablespoons olive oil
8 ounces sliced fresh cremini mushrooms
2 cups coarsely chopped fresh spinach
2 garlic cloves, minced
1 teaspoon dried thyme
2 cups shredded mozzarella cheese

Directions

1

Preheat oven to 350°.
2

In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened.
3

Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese.
4

Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.