Turkey, Spinach and Cheese Bread Pudding

This Turkey, Spinach and Cheese Bread Pudding makes good use of leftover roasted turkey (or other leftover meat), and provides ample servings for a party buffet. Cheese studded with chili peppers creates just enough heat to add extra zest.

Bread PuddingPrep Time: 20 min
Cook Time: 70 min
Ready In: 100 min

Servings: 15

Ingredients
1 large whole-wheat Baguette or rustic country-style loaf, preferably herbed (about ¾ lb or enough to make 9 to 10 cups bread cubes)
2 to 3 tsp Canola Oil
2 medium Onions, finely chopped
¾ lb cooked Turkey, preferably breast (or other leftover meat), cut into ½-inch cubes
2 large Eggs
2 Egg Whites
3¼ cups reduced-fat Milk (2%)
Salt and freshly Ground Black Pepper, to taste
¼ tsp Nutmeg
Canola Oil Spray
6 cups Spinach Leaves (about 1 bunch), washed, drained until dry and coarsely chopped (about ½ commercially bagged baby spinach leaves, which may be used)
½ to ¾ lb Monterey Jack Cheese with chili peppers, grated

Directions
Diagonally cut baguette crosswise into slices 1 to 1¾ inch thick. Cut slices into bread cubes. (There should be 9 to 10 cups.) Allow bread to thoroughly dry out at room temperature or, spread on baking sheets, in a preheated 250-degree oven. Turn bread cubes mid-way through the process so both sides are exposed to air. If dried in the oven, set bread cubes aside to cool.
Heat oil in a large non-stick skillet over medium-high heat. Add onions and sauté, stirring occasionally, until soft and golden. (Reduce heat if necessary to prevent browning.) With a slotted spoon, transfer onions to a bowl. Add turkey to pan and sauté, stirring occasionally, until lightly browned. Transfer turkey to bowl of onions and mix in until well blended.
Whisk eggs and egg whites in a large bowl until thoroughly blended. Whisk in milk, nutmeg, and salt and pepper to taste.
Lightly coat a shallow 9×13-inch (3 qt.) baking dish with canola oil spray. Arrange enough bread cubes in the dish to cover the bottom in a single layer. Evenly distribute turkey/onion mixture on top of bread. Evenly arrange spinach on top. Cover with remaining bread cubes so that spinach is not visible from the top. (If desired, pudding and liquid mixture can be chilled separately at this point, covered, up to overnight, with liquid added just prior to baking. Bring chilled pudding and liquid to room temperature before continuing to the next step. Pudding also can be chilled up to overnight after the liquid mixture has been added, but with somewhat less satisfactory results.)
Using a large spoon, add liquid mixture to the pan gradually, as to not disturb contents, ensuring that bread cubes on top are moistened. Set aside to allow bread to absorb some of the liquid, about 10 minutes.
Preheat oven to 350 degrees. Sprinkle cheese evenly over top of pudding. Bake pudding in the middle of the oven. Bake pudding 45 minutes to 1 hour, or until puffed, the surface is golden/crusty and pudding seems to be set in middle. (Pudding will set slightly more after it is removed from the oven.) If top of pudding begins to be dry out during baking, cover lightly with foil and lower oven temperature 25-50 degrees. Or, small amounts of water or additional milk can be added to top to slightly moisten bread cubes. (Toward the end of the baking period, oven temperature can be raised 50 degrees if pudding seems nearly done but the surface has not become golden and crusty in order to hasten this last step.)
Remove pudding from oven, place on a wire rack and let cool about 10 minutes before serving.

Nutritional Information Per Serving
Calories: 236
Total Fat: 10g
Saturated fat: 5g
Carbohydrate: 23g
Protein: 14g
Dietary Fiber: 2g
Sodium: 433mg

Source: AICR

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Filed under: Recipes for Diabetics

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