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Mediterranean Bread Pudding

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Servings: Serves 8

Cook Time: 85 minutes

Prep Time: 40 minutes


3/4 of a 16-oz. loaf Taste of Inspirations Simple Focaccia, cut into 1-inch cubes (8 to 9 cups)
1 Tbsp. olive oil
2 red bell peppers, seeded and chopped
2 cups chopped Nature's Place Organic Baby Spinach
2 Nature's Place Italian Chicken Sausages, cut in 1/4-inch slices
12 Taste of Inspirations Pitted Kalamata Olives, halved
4 oz. marinated artichoke halves, drained and coarsely chopped
1/2 cup Taste of Inspirations Crumbled Feta Cheese
5 eggs
11/2 cups Nature's Place Organic 1% Milk
1 (12 oz.) can reduced-fat evaporated milk
1 Tbsp. Taste of Inspirations Roasted Garlic Mustard


1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray. Set aside.
2. Spread bread cubes on a rimmed baking sheet in a single layer. Use 2 sheets if needed. Bake until slightly golden and toasted, about 12 to 15 minutes. Let cool.
3. Heat oil in a large nonstick skillet over medium heat. Add peppers and saute until beginning to soften, about 7 to 9 minutes. Add spinach and saute until spinach is wilted and veggie liquid has evaporated, 1 to 2 minutes. Transfer to a large bowl.
4. In the same pan, brown sausage slices on both sides, about 5 minutes. Add to bowl with peppers, along with toasted bread cubes, olives, and artichoke hearts. Toss to mix well, then stir in feta cheese.
5. In a medium bowl, whisk eggs, then whisk in milk, evaporated milk, and mustard until well combined. Pour over bread mixture and toss well to coat. Pour mixture into prepared baking pan, making sure to pour all the egg mixture into the dish. Cover pan and refrigerate until ready to bake, at least 4 hours and as long as overnight.
6. When ready to bake the bread pudding, remove pan from fridge and preheat oven to 350 degrees F. Bake, covered, for 20 minutes, then remove foil and continue to bake for another 20 to 25 minutes, until top is golden brown and custard is set. Let stand for 5 minutes, then serve.
Source: Hannaford fresh Magazine, September - October 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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