Recipe courtesy of Kathy Cary
Portobello Bread Pudding
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 337
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 132 mg
- Sodium
- 428 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 337
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 132 mg
- Sodium
- 428 mg
Ingredients
Directions
- Preheat oven to 350 degrees.
- Heat 1 tablespoon of olive oil in a skillet. Lightly brown the garlic, remove from heat and toss with the spinach. Place on top of the bread cubes.
- Return skillet to the heat, add 2 tablespoons olive oil. Sear the portobello slices on both sides and arrange in a circle overlapping on the top of the spinach. Add more olive oil as needed. Sprinkle the cheese on top.
- Beat eggs and add the half and half, cream, salt and pepper. Pour over top. Bake for 30 minutes
