Orecchiette Pasta with Broccoli Rabe
Turkey Bread Pudding Florentine
An outstanding brunch recipe that can be made the night before and popped into the oven to cook in the morning.
10 servings
Ingredients
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5 eggs
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4 egg whites
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3 cups skim milk
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1/4 cup Dijon mustard
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1/2 teaspoon salt
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Freshly ground black pepper
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1 (16-ounce) loaf day-old French bread, cut into 16 slices, divided
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1/2 pound mushrooms, sliced
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1 teaspoon minced garlic
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1 onion, chopped
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2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
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1 tablespoon all-purpose flour
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1 1/2 cups shredded, reduced-fat Swiss cheese, divided
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1 cup cooked, chopped turkey
Instructions
- Coat a 13 x 9-inch pan with cooking spray.
- Beat eggs, egg whites, milk, mustard, salt and pepper together in a large bowl; set aside. Place half the bread slices in pan.
- Coat a skillet with nonstick cooking spray. Add mushrooms, garlic and onions; saute over medium-high heat until tender. Add spinach and flour, stirring to mix well.
- Spread mixture over bread layer. Sprinkle with 1 cup of cheese and turkey. Top with remaining bread. Sprinkle with remaining 1/2 cup of cheese. Pour egg mixture over top, cover with plastic wrap and refrigerate 2 hours or overnight.
- Preheat oven to 350F. Bake 40 to 50 minutes, until puffed and golden. Serve immediately.
Recipe by Holly Clegg, a cookbook writer in Baton Rouge, La.
Nutritional Info (per serving)
- Calories 248
- Fat 6g
- Cholesterol 109mg
- Sodium 560mg
- Carbohydrates 27g
- Fiber 3g
- Protein 18g
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