Czech Republic Comfort Food Recipe for Cheesy Spinach Bread Pudding with Mushrooms and Raisins

by DerdriuMarriner

Cheese, mushrooms, and raisins add pizzazz to a bread-based savory pudding of spinach, a basic, popular comfort food in the Czech Republic.

Leftover bread is appreciated in Czech cuisine.

A popular comfort food is a bread-based savory pudding of spinach.

My family’s favorite variation is dotted with raisins, glamorized with cheese, and texturized with mushrooms.

Bread is a cherished staple of every Czech meal.

Also, leftover bread is valued as an ingredient in countless recipes, from bread dumplings to bread puddings.

Vegetables, especially spinach, team well with bread pudding.

Variations abound, and simplicity of preparation is always a key factor in the allure of bread puddings, which have staged a worldwide comeback.

My family’s favorite variation of Spinach Pudding (Špenátový pudink) features cheese, mushrooms, and raisins.


colorful and savory: bread-based cheesy spinach pudding

a taste-filled attractive trio: cheese and spinach in a bread pudding
a taste-filled attractive trio: cheese and spinach in a bread pudding

Recipe for Cheesy Spinach Pudding with Mushrooms and Raisins (Špenátový pudink)

Prep time 5 min  -  Total time 65 min
Ingredients for 8 servings
Depending upon portion size, yields 6 to 8 servings.

Cooking time ranges from 50 to 60 minutes, according to doneness.

Recipe  5.0/5 Stars (4 Votes)



8 slices bread, cubed, to measure about 4 cups

juice of 1/2 lemon (= about 1 to 1 1/2 Tablespoons)

zest of 1/2 lemon ( = 1 to 1 1/2 teaspoons)

1 pound of baby spinach, to be chopped

  • Or:  16 ounces frozen spinach, thawed

1 pound fresh button mushrooms, sliced to measure about 2 cups

1 cup raisins

2 Tablespoons oil:  olive or sunflower

  • 1 Tablespoon to sauté onion
  • 1 Tablespoon to grease baking dish

1 medium red or yellow onion, chopped or sliced


  • 1/8 teaspoon mace
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sea salt
  • 2 teaspoon fresh chopped thyme (Or:  1/4 teaspoon crushed dried thyme)

4 eggs, separated

1 cup buttermilk

1 cup sour cream

1/4 pound Cheddar cheese, shredded to measure about 1 cup

  • Or:  1/4 pound feta cheese, cubed to measure about 2/3 cup

1/4 pound Parmesan cheese, shredded to measure about 1 cup:

  • 1/2 cup of shredded cheese to be mixed with batter 
  • 1/2 cup to be sprinkled on top

1/4 cup rolled oats, for dusting baking dish



1. Preheat oven to 350°F (180°C; Gas Mark 4).

2. Place bread cubes into large mixing bowl and sprinkle with lemon juice and zest.

  • Add mushrooms, raisins, and spinach. Mix well.
  • Allow to sit while bread absorbs lemon juice.

3. Set burner at medium-high and heat oil. Add onion and cook until tender and translucent, about 5 minutes.

  • Reduce heat to medium, sprinkle with seasonings (mace, black pepper, white pepper, salt, thyme), and sauté for 2 or 3 minutes.
  • Remove from burner and allow to cool briefly.

4. In medium bowl beat eggs.

  • Whisk in buttermilk, cream, and Cheddar (or feta) cheese.

5. Pour over bread and spinach mixture; fold to combine well.

  • Add in onion sauté and lightly combine.
  • Cover with lid and lightly toss.

6. Briefly warm 9×9 baking dish in oven.

  • Remove and grease with 1 Tablespoon of oil.
  • Dust with 1/4 cup rolled oats.
  • Pour mixture into baking dish.
  • Sprinkle with shredded Parmesan.

7. Bake until golden and firm in center and toothpick inserted in center comes out clean, about 50 to 60 minutes.


Serve warm.


Servings:  6 to 8.


spinach bread pudding fresh from the oven

hot from the oven
hot from the oven



My special thanks to:

  • Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
  • Virginia Polytechnic Institute and State University for superior on-campus and on-line resources. 


the end which is also the beginning
the end which is also the beginning

The Czechoslovak Cookbook by Joza Břízová

In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use.
Czech cuisine

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DerdriuMarriner, All Rights Reserved
DerdriuMarriner, All Rights Reserved
Updated: 05/03/2016, DerdriuMarriner
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DerdriuMarriner on 10/16/2014

whitemoss, Yes, Czech food looks good and tastes good. It's great to enjoy good food in Prague, a city with so much to offer.

whitemoss on 10/15/2014

Looks good. We enjoyed the food when we visited Prague.

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