Substitute other greens, such as kale or spinach, or make a lower calorie and fat version with light shredded mild cheddar or mozzarella.
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Collard and Gruyere Bread Pudding
4 large eggs
3 cups skim milk
2 cups shredded gruyere cheese
1 16-ounce bag frozen chopped kale or collard, thawed
Pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon thyme
12 ounces crusty bread, cut in 2-inch pieces
- Preheat oven to 375 degrees. Coat a baking dish (8 x 8-inch or the equivalent) with cooking spray.
- Lightly beat the eggs in a large bowl. Add the milk, cheese, greens, nutmeg, salt and thyme and stir to combine. Add the bread and toss until it is completely and evenly coated in the mixture. Let it sit for 5 minutes; toss again and transfer to the baking dish.
- Bake 45 minutes, or until it is no longer wet in the center. (An instant read thermometer will register 160 degrees).
Makes 8 servings
314 calories, 20 g protein, 31 g carbohydrates, 3 g fiber, 13 g fat, 6 g sat fat, 137 mg cholesterol, 617 mg sodium
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