Friday, July 01, 2005

Bread Pudding Florentine

Bread Pudding Florentine(adapted from CS)

4 large eggs
6 egg whites
3 cups milk
1/4 cup Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 16 ounce day old Wheat French Bread, cut into 16 slices
1/2 pound mushrooms, sliced
1 teaspoon minced garlic
1 medium onion, diced
2 - 10 ounce boxes frozen chopped spinach, thawed and squeezed dry
1 tablespoon flour
Salt and Pepper to taste
1 1/2 cups shredded swiss cheese

In a large mixing bowl whisk the eggs, egg whites, milk, mustard and salt/pepper; set aside.

Lightly spray a 9X13 baking dish with cooking spray. Place half of the bread slices into the bottom of the dish. In a nonstick pan coating with cooking spray, saute the mushrooms, garlic, and onion until tender. Add the spinach and flour, stirring to mix well. Sprinkle with salt and pepper to taste. Remove from heat.

Spread the spinach mixture over the bread evenly. Scatter 1 cup cheese and then top with remaining bread. Gently pour the egg mixture over the top of the casserole and then sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours or overnight.

Preheat the oven to 350.

When the oven is ready - bake for 40-50 minutes uncovered until puffed and golden.

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