Greek-Style Bread Pudding

• 1 teaspoon olive oil
• 6 cups sliced cremini mushrooms (about 12 ounces)
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup golden raisins
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 (14 1/2-ounce) can Italian-style diced tomatoes, drained
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 cups 1% low-fat milk
• 1 cup (4 ounces) crumbled feta cheese, divided
• 4 large eggs
• 8 ounces (1-inch) cubed day-old Italian bread (about 9 cups)
• Cooking spray

1. Preheat oven to 350u0b0.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook 12 minutes or until mushrooms are tender, stirring occasionally. Stir in raisins, pepper, salt, tomatoes, and spinach. Remove from heat; cool slightly.
3. Combine milk, 1/2 cup cheese, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350u0b0 for 45 minutes or until pudding is set and lightly browned.

olive oil, cremini mushrooms, onion, garlic, golden raisins, black pepper, salt, italianstyle diced tomatoes, milk, feta cheese, eggs, italian bread, cooking spray

Taken from www.myrecipes.com/recipe/greek-style-bread-pudding (may not work)