Double-Mushroom Bread Pudding

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* Exported from MasterCook *

 

Double-Mushroom Bread Pudding

 

Recipe By : Cooking Light, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Bread Puddings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups fat-free milk -- divided

8 cups cubed country or peasant bread -- (about 12 ounces)

-- (2-inch)

2 portobello mushrooms -- (4-ounce)

2 teaspoons vegetable oil

6 cups quartered cremini mushrooms -- (about 12 ounces)

1/2 cup chopped fresh parsley

2 teaspoons chopped fresh or 1/2 teaspoon dried

-- rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove -- minced

3 large eggs

1 large egg white

cooking spray

1 cup shredded gruyere cheese -- divided (4 ounces)

 

1. Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring

occasionally. Remove brown gills from the undersides of portobellos using a

spoon; discard gills and stems. Cut mushroom caps in half; cut halves

crosswise into 1/2-inch slices.

 

2. Preheat oven to 375ø

 

3. Heat oil in a large nonstick skillet over medium-high heat until hot.

Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley,

rosemary, salt, pepper, and garlic; sauté, 1 minute.

 

4. Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2

cups bread mixture into a 2-quart casserole coated with cooking spray. Top

with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with

remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top.

Bake at 375ø for 45 minutes or until set. Yield: 6 servings.

 

CALORIES 368 (30% from Fat); FAT 12.1g (sat 5.2g, mono 4g, poly 2.2g);

PROTEIN 20.9g; CARB 42.8g; FIBER 2.8g; CHOL 135mg; IRON 3.2mg; SODIUM 602mg;

CALC 394mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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NOTES : You'll want to use truly stale, sturdy bread here so that the

pudding offers some texture and doesn't turn gummy. Chunks of olive bread,

focaccia or bakery bread are ideal candidates. Leave the crusts on-they look

and taste really good once they've browned and crisped in the oven.