Spinach & Jack Cheese Bread Pudding
Prep: 5 minutes Bake: 25 minutes
Makes 6 main-dish servings
6 large eggs
2 cups low-fat milk (1%)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
pinch ground nutmeg
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese (4 ounces)
8 slices firm white bread, cut into 3/4-inch pieces
1. Preheat oven to 375 degrees F. 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.
2. 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.
3. Remove bread pudding from oven; let stand for 5 minutes before serving.
Each serving: About 280 calories, 17g protein, 22g carbohydrate, 13g total fat (6g saturated), 233mg cholesterol, 545mg sodium