Spinach and Jack Cheese Bread Pudding
Serving Size / Yield
- 6 lg. eggs
- 2 C. low-fat milk
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1 pinch ground nutmeg
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 1 C. shredded Monterey Jack cheese
- 8 slices firm white bread, cut into 3/4-inch pieces
Preheat over to 375 degrees. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack and bread.
Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish. Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
Remove pudding from oven; let stand 5 minutes before serving.
Each serving: 280 calories, 17g protein, 22g carbohydrate, 13 g total fat (6g sat.), 233mg cholesterol, 545mg sodium.