Spinach & Mushroom Bread Pudding
Servings: 8
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Ingredients
- 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
Instructions
- 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.