Fish Cakes
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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