1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) package yeast bread, crushed
1/2 cup white sugar
1 teaspoon salt
1 teaspoon white sugar
1/8 teaspoon salt
1/2 teaspoon ground ginger
1 egg, beaten
1 cup chopped walnuts
1 tablespoon vegetable oil
1 cup milk
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 (2 ounce) package instant lemon pudding mix
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
In a small bowl, mix the spinach, yeast, sugar, salt, and 1 teaspoon sugar. Place a layer of rice on each bread sheet. Spread the sliced egg over the top, and sprinkle with the walnuts.
Bake in preheated oven for 35 to 40 minutes, until very thick and bubbly.
To make the pudding mix: In a large bowl, combine the sugar, butter, and vanilla extract. Beat well. Spread over the bread spread, and gently press into the bottom of the pan. Allow to cool slightly before stirring.
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