Page 68 - One-Dish Meals

Spinach and Feta Bread Pudding

If you love the comfort of warm, sweet bread pudding for dessert, treat
yourself to this savory version for brunch or supper.
P R E P 15 minutes B A K E 25 minutes M A K E S 6 main-dish servings

2 tablespoons margarine or butter 1 ⁄2 teaspoon coarsely ground
black pepper
1 medium onion, chopped
1 package (10 ounces) frozen
6 large eggs
chopped spinach, thawed and
2 cups low-fat (1%) milk
squeezed dry
3 tablespoons chopped fresh dill
4 ounces feta cheese, cut into
1 ⁄2 teaspoon freshly grated 1 ⁄2-inch cubes
lemon peel
8 slices firm white bread, cut into
1 ⁄2 teaspoon salt 3 ⁄4-inch pieces

1. Preheat oven to 350°F. In nonstick 12-inch skillet with oven-safe
handle (or cover handle with heavy-duty foil for baking in oven later), melt
margarine over medium heat. Add onion and cook until tender, about 10
minutes.

2. In medium bowl, with wire whisk or fork, beat eggs, milk, dill, lemon
peel, salt, and pepper until blended. With rubber spatula, stir in onion,
spinach, and cheese. Gently stir in bread pieces. Pour mixture into skillet;
let stand 15 minutes to allow bread to absorb liquid.

3. Cook mixture over medium-high heat 3 minutes, without stirring, or
until mixture begins to set around edge. Place skillet in oven; bake 20 to
25 minutes, until knife inserted in center of bread pudding comes out
clean.

4. Remove bread pudding from oven; let stand 5 minutes before serving.
To serve, cut into wedges.

E A C H S E R V I N G About 295 calories | 16 g protein | 25 g carbohydrate |
15 g total fat (6 g saturated) | 233 mg cholestero | 655 mg sodium.

68 Casseroles & Oven Dishes