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Recipe: Bread Pudding Florentine Diabetic
Similar Categories: Bread, Pudding, Florentine, Diabetic
Bread Pudding Florentine
Makes 10 servings.
5 eggs
4 egg whites
3 cups skim milk
1/4 cup Dijon mustard
Salt and pepper to taste
1 (16-ounce) loaf day-old French bread, cut in 16 slices, divided
1/2 pound mushrooms, sliced
1 tsp minced garlic
1 onion, chopped
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 Tbsp all-purpose flour
Salt and pepper to taste
1-1/2 cups shredded reduced-fat Swiss cheese, divided
Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray. In a
large mixing bowl, beat the eggs and egg whites with the milk,
mustard, salt and pepper; set aside. Place half the bread slices in
the prepared pan.
In a skillet coated with nonstick cooking spray, sauté the mushrooms,
garlic, and onion until tender. Add the spinach and flour, stirring to
mix well. Season with salt and pepper to taste. Spread the mixture
over the bread layer. Sprinkle with 1 cup of the cheese. Top with the
remaining bread. Sprinkle with the remaining 1/2 cup of the cheese.
Pour the egg mixture over the casserole and refrigerate 2 hours or
overnight.
Bake at 350°F for 40 to 50 minutes, or until puffed and golden. Serve
immediately.
Nutritional Information (per serving): 230 Cal; 6 g Total Fat (3 g Sat
Fat); 27 g Carb; 97 mg Cholesterol; 552 mg Sodium.
Dietary Exchanges: 1-1/2 Lean Meat; 1-1/2 Starch; 1 Veg; 1/2 Fat.
Makes 10 servings.
5 eggs
4 egg whites
3 cups skim milk
1/4 cup Dijon mustard
Salt and pepper to taste
1 (16-ounce) loaf day-old French bread, cut in 16 slices, divided
1/2 pound mushrooms, sliced
1 tsp minced garlic
1 onion, chopped
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 Tbsp all-purpose flour
Salt and pepper to taste
1-1/2 cups shredded reduced-fat Swiss cheese, divided
Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray. In a
large mixing bowl, beat the eggs and egg whites with the milk,
mustard, salt and pepper; set aside. Place half the bread slices in
the prepared pan.
In a skillet coated with nonstick cooking spray, sauté the mushrooms,
garlic, and onion until tender. Add the spinach and flour, stirring to
mix well. Season with salt and pepper to taste. Spread the mixture
over the bread layer. Sprinkle with 1 cup of the cheese. Top with the
remaining bread. Sprinkle with the remaining 1/2 cup of the cheese.
Pour the egg mixture over the casserole and refrigerate 2 hours or
overnight.
Bake at 350°F for 40 to 50 minutes, or until puffed and golden. Serve
immediately.
Nutritional Information (per serving): 230 Cal; 6 g Total Fat (3 g Sat
Fat); 27 g Carb; 97 mg Cholesterol; 552 mg Sodium.
Dietary Exchanges: 1-1/2 Lean Meat; 1-1/2 Starch; 1 Veg; 1/2 Fat.
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