Spinach and Mushroom Bread Pudding (30 Minutes)

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This savory bread pudding is a delectable dish that combines the richness of cheese, earthy flavors of mushrooms, and the vibrant freshness of spinach. While typically associated with brunch, my family began serving bread pudding for dinner a few years ago and we’ve never looked back. Quick, easy, and also totally customizable, this dish is sure to impress.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 6 cups stale bread cubes
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach
  • 1 cup shredded cheese (such as Gruyere or cheddar)
  • 4 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray or butter.
  2. In a large skillet, sauté the mushrooms over medium heat until they release their moisture and turn golden brown, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
  3. In a large bowl, whisk together the eggs, milk, salt, black pepper, dried thyme, and garlic powder.
  4. Place the bread cubes in the greased baking dish. Pour the egg mixture over the bread, making sure all the cubes are soaked.
  5. Sprinkle the sautéed mushrooms and spinach evenly over the bread. Top with shredded cheese.
  6. Bake in the preheated oven for 20 minutes or until the bread pudding is set and the cheese is melted and golden brown.
  7. Remove from the oven and let it cool slightly before serving.

Notes

If you only have fresh bread handy, you can lightly toast the cubes in the oven for a few minutes to dry them out. Feel free to experiment with additional veggies such as diced bell peppers or caramelized onions for extra flavor and variety. I like to try different cheeses such as Swiss, Gouda, or fontina, too. Serve the bread pudding with a side of fresh salad or roasted vegetables to balance the richness of the dish. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 150mg

Pair this with...

Roasted Carrots

Take a bunch of fresh carrots, and give them a good wash. You can peel them if you want, but leaving the skin on gives them a rustic charm. Drizzle them with a bit of olive oil, sprinkle with salt, and maybe a touch of garlic powder for an added kick. Toss them onto a baking tray and roast in the oven until they're tender and have those tantalizing golden-brown edges. Once out of the oven, while they're still piping hot, give them a generous sprinkle of freshly chopped parsley. Not only does this add a pop of color but also a burst of fresh flavor.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Roasted Cauliflower

Begin with a head of fresh cauliflower, breaking it down into bite-sized florets. In a mixing bowl, drizzle the florets with a generous amount of olive oil, ensuring each piece gets its share of this golden goodness. Season with salt and pepper, giving it a simple yet effective flavor base. Spread the cauliflower out on a baking sheet, making sure they have enough room to breathe and roast evenly. Into a hot oven they go, transforming into pieces that are golden brown, with edges that are crisp and caramelized. The inside remains tender and slightly nutty in flavor. Pull them out, maybe give a sprinkle of your favorite herb or a squeeze of lemon, and serve.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!