Greek-Style Bread Pudding

Don't be surprised if this bread pudding puffs up as it bakes and rises above the edges of the baking dish.

Yield: 6 servings

Ingredients

• 1  teaspoon  olive oil
• 6  cups  sliced cremini mushrooms (about 12 ounces)
• 1/2  cup  chopped onion
• 1  garlic clove, minced
• 1/2  cup  golden raisins
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  salt
• 1  (14 1/2-ounce) can Italian-style diced tomatoes, drained
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2  cups  1% low-fat milk
• 1  cup  (4 ounces) crumbled feta cheese, divided
• 4  large eggs
• 8  ounces  (1-inch) cubed day-old Italian bread (about 9 cups)
• Cooking spray

Preparation

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook 12 minutes or until mushrooms are tender, stirring occasionally. Stir in raisins, pepper, salt, tomatoes, and spinach. Remove from heat; cool slightly.

Combine milk, 1/2 cup cheese, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Nutritional Information

Calories:

341 (28% from fat)

Fat:

10.5g (sat 4.9g,mono 3.3g,poly 1.3g)

Protein:

17.9g

Carbohydrate:

44.3g

Fiber:

4.9g

Cholesterol:

162mg

Iron:

3.9mg

Sodium:

886mg

Calcium:

336mg