Bread Pudding Florentine

Bread Pudding Florentine

  • Prep:
  • Cook Time: 50 min
  • Total: 50 min
  • Serving: Serves 10

bread pudding FlorentineIf you have a large group clamoring for a savory, but slimmed down version of bread pudding, here it is. Chef Holly Clegg, author of the Trim & Terrific cookbook series, offers this easy and elegant bread pudding made on the light side.

Save time by combining all ingredients the night before and popping it into the oven an hour before serving. (The word Florentine in the name refers to the spinach in the recipe—a staple of Florence, Italy.)


  • 5 eggs
  • 4 egg whites
  • 3 cups skim milk
  • 1/4 cup Dijon mustard
  • Salt and pepper to taste
  • 1, 16-ounce loaf day-old French bread, cut into 16 slices, divided
  • 1/2 pound mushrooms, sliced
  • 1 teaspoon minced garlic
  • 1 onion, chopped
  • 2, 10-ounce boxes frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • 1 1/2 cups shredded reduced fat Swiss cheese, divided


  1. Coat a 13 x 9 x 2-inch pan with nonstick cooking spray. Then, in a large mixing bowl, beat the eggs and egg whites with milk, mustard, salt, and pepper; set aside. Place half the bread slices in a prepared pan.
  2. In a skillet coated with nonstick cooking spray, sauté mushrooms, garlic, and onion until tender. Add spinach and flour, stirring to mix well. Season to taste.
  3. Spread the mixture over the bread layer. Sprinkle with 1 cup of the Swiss cheese. Top with remaining bread. Sprinkle with remaining 1/2 cup of the Swiss cheese.
  4. Pour egg mixture over the casserole, and refrigerate two hours or overnight.
  5. Bake the casserole at 350 degrees F for 40 to 50 minutes until puffed and golden. Serve immediately.


Comments on "Bread Pudding Florentine"