Savory Bread Pudding With Spinach And Mushrooms

• 2 tablespoons butter, divided
• 2 garlic cloves, minced
• 2 (8-ounce) packages presliced mushrooms, chopped
• 1 teaspoon herbs de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) package baby spinach, chopped
• 8 cups cubed sourdough French bread round (about 14 ounces)
• Cooking spray
• 3 cups 1% low-fat milk, divided
• 3 large eggs
• 2 large egg whites
• 1/2 cup (2 ounces) shredded sharp provolone cheese
• 1/2 cup (2 ounces) preshredded Parmesan cheese

1. Preheat oven to 375u0b0.
2. Heat 1 tablespoon butter in a large skillet over medium heat. Add garlic and mushrooms; cook 6 to 7 minutes or until liquid evaporates, stirring frequently. Stir in herbs de Provence, salt, and pepper; cook 1 minute. Spoon into a large bowl. Set aside, and keep warm. Heat remaining butter in same pan. Add spinach; cook 2 minutes or until spinach wilts, stirring frequently. Stir spinach into mushroom mixture.
3. Place bread in a 13 x 9-inch baking dish coated with cooking spray. Drain excess liquid from spinach and mushroom mixture; spoon over bread.
4. Combine milk, eggs, egg whites, and provolone cheese, stirring with a whisk. Pour egg mixture over spinach and mushroom mixture. Top with Parmesan cheese.
5. Bake at 375u0b0 for 35 minutes or until set. Let stand 5 minutes before serving.

butter, garlic, mushrooms, herbs, salt, black pepper, baby spinach, bread, cooking spray, milk, eggs, egg whites, provolone cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/savory-bread-pudding-with-spinach-mushrooms (may not work)