Turkey Bread Pudding Florentine

High Cotton Food Styling and Photography
  • Yield: 10 servings


5-- eggs
4-- egg whites
3cups skim milk
1/4cup Dijon mustard
1/2teaspoon salt
-- Freshly ground black pepper
1-- (16-ounce) loaf day-old French bread, cut into 16 slices, divided
1/2pound mushrooms, sliced
1teaspoon minced garlic
1-- onion, chopped
2-- (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
1tablespoon all-purpose flour
1 1/2cups shredded, reduced-fat Swiss cheese, divided
1cup cooked, chopped turkey


  1. Coat a 13 x 9-inch pan with cooking spray.
  2. Beat eggs, egg whites, milk, mustard, salt and pepper together in a large bowl; set aside. Place half the bread slices in pan.
  3. 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.
  4. 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.
  5. 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
  • Carbohydrate 27g
  • Fiber 3g
  • Protein 18g