Bread Pudding Florentine

Recipe submitted by Holly Clegg, Speaking of Women's Health keynote speaker.

Bread Pudding Florentine

An outstanding brunch recipe that is one of Holly’s very favorites. Use yesterday’s bread and freshen it up with herbs and spices for tomorrow. It can be made the night before and popped in the oven to cook in the morning.


  • 1 pint egg beaters
  • 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. Preheat oven to 350 degrees.
  2. In a mixing bowl beat egg beaters with milk, mustard and salt and pepper; set aside.
  3. Place half the bread slices in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
  4. In a skillet coated with nonstick cooking spray, sauté the mushrooms, garlic and onion until tender.
  5. Add the spinach and flour, stirring to mix well.
  6. Season with salt and pepper to taste.
  7. Spread mixture over bread; sprinkle with 1 cup cheese.
  8. Top with remaining bread; sprinkle with remaining 1/2 cup cheese.
  9. Pour egg mixture over casserole and refrigerate two hours or overnight.
  10. Bake for 40-50 minutes or until puffed and golden.

Recipe makes 10 to 12 servings.

Nutritional Analysis (per serving)

  • 230 calories
  • 15 grams protein
  • 27 grams carbohydrates
  • 6 grams fat (24 % calories from fat)
  • 3 grams saturated fat
  • 3 grams dietary fiber
  • 552 milligrams sodium
  • Dietary exchanges: 1.5 lean meat, 1.5 starch, 1 vegetable