SPINACH BREAD PUDDING WITH LEMON AND FETA

SPINACH BREAD PUDDING WITH LEMON AND FETA image

Yield 8 servings

Number Of Ingredients 10

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3 Tbsp, EVOO
8 oz whole wheat bread, cut into ½ inch cubes
5 oz baby spinach, finely chopped
½ cup crumbled feta cheese
2 Tsp Dijon mustard
½ tsp finely grated lemon zest
1 Tbsp lemon juice
6 large eggs, beaten
2 cups of milk
1 tsp chopped oregano

Steps:

1. Preheat the oven to 350 degrees. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to large bowl. Stir in spinach and ¼ cup of the feta. 2. In another bowl, wisk 2 Tbsps of Olive oil with the mustard, lemon zest and juice. Add the eggs and beat until blended. Add the milk and then season with salt (1 tsp) and pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the mixture to a baking dish. Let stand for 2 hrs or refrigerate overnight. 3. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minures. Turn on the broiler. Drizzle with the remaining 1 Tbsp olive oil and brain until crispy and golden on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve 240 cal, 14 gm fat, 4 gm sat fat, 20 gm carbs, 3 gm fiber, 11. 5 gm protein