A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying.
Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.
6 large eggs
2 cups low-fat milk (1%)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
pinch ground nutmeg
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese (4 ounces)
8 slices firm bread, cut into 3/4-inch pieces
1. Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.
2. Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish. Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
3. Remove from oven; let stand 5 minutes before serving.
(based on individual servings)
Total Fat: 13 g
Cholesterol: 233 mg
Sodium: 545 mg
Carbohydrates: 22 g
Protein: 17 g
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