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Bread Pudding Florentine

Bread Pudding Florentine

Try this light, low fat make-ahead dish a few days before your next cycle of treatment. It’s a good source of vitamins and minerals, and can be enjoyed at any meal.

Healthy eating is important for everyone, but people with cancer often have special concerns. Lurie Cancer Center’s Supportive Oncology Team includes Registered Dietitians who provide up-to-date research-based nutrition advice throughout cancer treatment and into recovery. Contact them at 312.695.0990
Makes 10 to 12 servings
5 large eggs
4 large egg whites
3 cups skim milk
¼ cup skim milk
Salt and pepper to taste
1 (16 ounce) loaf day-old french bread, cut into 16 slices, divided
½ pound mushrooms sliced
1 teaspoon minced garlic
1 onion, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
1 ½ cups shredded reduced-fat Swiss cheese, divided
In a mixing bowl beat eggs and egg whites with milk, mustard, salt and pepper; set aside. Place half the bread slices in a 13x9x2 inch baking dish coated with nonstick cooking spray. In a skillet coated with 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 mixture over bread. Sprinkle with 1 cup cheese.
Top with remaining bread. Sprinkle with remaining ½ cup cheese. Pour egg mixture over casserole and refrigerate 2 hours or overnight. Bake at 350 degrees for 50 minutes or until puffed and golden. 

Note: Pop in a cold oven if using a glass dish when baking. Don’t preheat.
Nutritional information per serving
Calories 240, Protein (g) 16, Carbohydrate (g) 28, Fat (g) 7, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 101, Sodium (mg) 482
Recipe courtesy of Eating Well Through Cancer

(Last updated on April 23, 2013 )