gperls
04-05-2003, 06:46 AM
I was attracted to the savory character of this bread pudding, plus, with cheese, mushrooms, and spinach all together, how could one go wrong. It turned out great. Is straightforward to assemble and cooks up well. Even the hot sauce ingredient is well balanced with all the other flavors. It's an ideal side dish; is both starch and vegetable all in one.
For those of you without Eating Well, here's the recipe:
* Exported from MasterCook *
Savory Bread Pudding With Spinach & Mushrooms
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
2 Cups 1% Milk
1/2 Teaspoon Hot Sauce
3/4 Teaspoon Salt -- divided
1/4 Teaspoon Fresh Ground Pepper -- divided
3 1/2 Cups Cubed Stale Bread
10 Ounces Spinach
1 Tablespoon Extra Virgin Olive Oil
1 Cup Onion -- chopped
1 Cup Red Bell Pepper -- chopped
4 Cups Sliced Mushroom -- 12 ounces
1 Clove Garlic -- minced
1 Cup Grated Gruyere, Emmentaler or Manchego Cheese (3 Oz.) -- divided
Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
Meanwhile, preheat oven to 350ºF. Coat an 8"x8" (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
Cook spinach according to package directions. Drain, refresh with cold water, squeeze out excess moisture and chop up. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and red pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put it in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes (convection for 40 minutes). Let cool slightly; serve hot or warm.
Per serving: 287 calories; 14 g total fat (5 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 18 g protein; 4 g fiber; 557 mg sodium.
Description:
"Eating Well Spring 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 580 Calories; 17g Fat (26.8% calories from fat); 26g Protein; 81g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 1198mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 5123 0 0 0 0 0 0 697
For those of you without Eating Well, here's the recipe:
* Exported from MasterCook *
Savory Bread Pudding With Spinach & Mushrooms
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
2 Cups 1% Milk
1/2 Teaspoon Hot Sauce
3/4 Teaspoon Salt -- divided
1/4 Teaspoon Fresh Ground Pepper -- divided
3 1/2 Cups Cubed Stale Bread
10 Ounces Spinach
1 Tablespoon Extra Virgin Olive Oil
1 Cup Onion -- chopped
1 Cup Red Bell Pepper -- chopped
4 Cups Sliced Mushroom -- 12 ounces
1 Clove Garlic -- minced
1 Cup Grated Gruyere, Emmentaler or Manchego Cheese (3 Oz.) -- divided
Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
Meanwhile, preheat oven to 350ºF. Coat an 8"x8" (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
Cook spinach according to package directions. Drain, refresh with cold water, squeeze out excess moisture and chop up. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and red pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put it in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes (convection for 40 minutes). Let cool slightly; serve hot or warm.
Per serving: 287 calories; 14 g total fat (5 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 18 g protein; 4 g fiber; 557 mg sodium.
Description:
"Eating Well Spring 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 580 Calories; 17g Fat (26.8% calories from fat); 26g Protein; 81g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 1198mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 5123 0 0 0 0 0 0 697