Cheesy Spinach & Mushroom Bread Pudding Recipe

Spinach & Mushroom Bread Pudding

Course: Side Dish
Product Category: Specialty Loaves
Prep Time: 10 minutes
Cook Time: 36 minutes
Servings: 8
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  • 1 Tribeca Oven Multigrain Loaf cut into 1-inch cubes
  • 1 Tbsp. Olive Oil
  • ½ Yellow Onion diced
  • 2 Cloves Garlic minced
  • 1 cup Mushrooms sliced
  • ½ cup Fresh Spinach
  • ¼ cup White Wine
  • 4 Large Eggs
  • 1 Tsp. Kosher Salt
  • ½ Tsp. Freshly Ground Black Pepper
  • 1 cup Grated Gruyere Cheese
  • 1 cup Grated Parmesan
  • 1 Tbsp. Chopped Sage
  • 1 Tbsp. Chopped Thyme


  • Preheat oven to 375°F and grease a 9×13 inch baking dish with cooking spray. In a skillet, heat olive oil over medium heat. Cook the onion, garlic and mushrooms until tender, about 3 minutes.
  • Stir in spinach and wine and cook until spinach is wilted and wine is reduced by half, about 3 minutes. Remove from heat and set aside to cool.
  • In a large bowl, whisk eggs, salt and pepper until combined. Add Tribeca Oven Multigrain Loaf cubes, cooled vegetable mixture, ½ cup gruyere, ½ cup parmesan, sage and thyme. Mix well and pour into baking dish.
  • Top with remaining cheese. Bake for 30 minutes, or until cheese is golden-brown and bubbly. Serve warm.

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