Savory Bread Pudding Recipe – Bread Pudding Florentine For Cancer Patients

breakfast egg casserole for savory bread pudding recipe

Enjoy Breakfast Recipes During Cancer Treatment All Day- Savory Bread Pudding Recipe

I could eat breakfast for any meal, and when through chemotherapy, breakfast is often a meal easily tolerated when going through cancer treatment. This savory bread pudding recipe, a healthy breakfast casserole for Bread Pudding Florentine from the Day of Chemo chapter in my newly updated 15 Year Anniversary Edition of Eating Well Through Cancer cookbook, is a deliciously easy make-ahead egg breakfast casserole. This is an easy recipe for cancer patients to try several days before your next cycle of treatment, and also a good source of vitamins and minerals. For a refreshing salad if your mouth is sore, you might enjoy my Watermelon Salad.



Bread Pudding Florentine My Favorite Make-Ahead Savory Bread Pudding Recipe

Use French Bread For Savory Bread Pudding Breakfast Recipe

I love a make-ahead meal, and this make ahead breakfast casserole is really a savory bread pudding recipe.  If you do refrigerate the breakfast egg casserole overnight, remember to never put a cold glass dish into a hot oven. Traditionally, bread pudding is what people used day old French bread for as it soaks in the flavor making it tender and moist again, letting nothing go to waste.

Bread Pudding Florentine savory bread pudding recipe

Healthy Breakfast Egg Casserole Recipe

Dijon mustard is a great way to add just the right kick of flavor to this satisfying savory bread pudding recipe. You can substitute 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry for fresh spinach, if desired. Adjust the mushrooms and onions to your taste buds but they add great nutrition. When preparing cancer patient recipes, it is important to eat according to what you feel like eating. My cancer cookbook guides you according to symptoms and taste buds.

Bread Pudding Florentine savory bread pudding recipe

Bread Pudding Florentine from Eating Well Through Cancer cookbook  

Vegetarian and diabetic-friendly, this is a great make-ahead savory bread pudding recipe. A light egg breakfast casserole recipe may be enjoyed all times of day. This recipe is a source of protein but I have recipes with a focus on protein for fatigue.

Makes about 7 (3/4-cup) servings

1/2 pound mushrooms, sliced
1 onion, chopped
1 teaspoon minced garlic
2 cups packed baby spinach
2 teaspoons all-purpose flour
Salt and pepper to taste
Half loaf French or Italian bread, cut into slices, divided
1 cup shredded reduced-fat Swiss cheese, divided
2 eggs
3 egg whites
1 1/2 cups skim milk
2 tablespoons Dijon mustard

1. Preheat oven 350°F. Coat 9x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet coated with nonstick cooking spray, sauté mushrooms, onion, and garlic until tender. Add spinach, stirring until wilted, and add flour, stirring to mix well. Season to taste; set aside. Place half bread slices in prepared dish.
3. Spread spinach mixture over bread and sprinkle with 3/4 cup cheese. Top with remaining bread and remaining 1/4 cup cheese.
4. In bowl, whisk together eggs, egg whites, milk, and mustard. Pour egg mixture evenly over casserole, refrigerate 2 hours or overnight.
5. Bake at 350°F 40 – 50 minutes or until puffed and golden.

Nutritional information per serving: Calories 210, Calories from Fat 22%, Fat 5g, Saturated Fat 2g,Cholesterol 62 mg, Sodium 352 mg, Carbohydrates 26g, Dietary Fiber 2g, Total Sugars 6g, Protein 16g

Find out more nutritious food to eat during cancer treatment.

Some Kitchen Basics-Love The Hand Blender For Quick Mixing

 Kitchen Aid  5-Speed Ultra Power Hand Mixer,  Pyrex 3-Piece Glass Measuring Cup Set Cuisinart Smart Stick Speed Hand Blender, 




Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
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