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Mushroom & Spinach Bread Pudding

Want a change of pace from traditional stuffing? Try this savory bread pudding loaded with spinach and cremini mushrooms. It's easy to prepare and a great way to use up leftover bread.
  • Total Time
    Prep: 25 min. Bake: 45 min. + standing
  • Makes
    9 servings


  • 6 large eggs
  • 2 cups 2% milk
  • 1/4 cup grated Parmesan cheese, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 5 cups cubed French bread baguette (1/2-inch pieces)
  • 2 tablespoons olive oil
  • 8 ounces sliced fresh cremini mushrooms
  • 2 cups coarsely chopped fresh spinach
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 350°.
  • In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese.
  • Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

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