Double Mushroom Bread Pudding

[Guest guest]

Risa: Here's the recipe. I'm posting it on the lists too so anyone else who

wants it can have it too. This originally came from Karen Sonnessa. Mine was

corrupted too, but I still had the magazine so I retyped it. What exactly makes

a recipe " corrupted " anyway?

 

* Exported from MasterCook *

 

Double Mushroom Bread Pudding

 

Recipe By : Cooking Light, March, 1999

Serving Size : 6 Preparation Time :0:00

Categories : Cooking Light Main Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups fat free milk -- divided

8 cups cubed (2 " ) country or peasant bread -- (about 12 ounces)

2 4 oz portobello mushrooms

2 teaspoons vegetable oil

6 cups cremini mushrooms -- (about 12 ounces)

1/2 cup chopped fresh parsley

2 teaspoons chopped fresh rosemary or 1/2 tsp dried

1/4 teaspoon salt

1/4 teaspoon black pepper

1 clove garlic -- minced

3 large eggs

1 large egg white

cooking spray

1 cup shredded Gruyere cheese -- divided

 

Combine 2 cups of 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.

Preheat oven to 375 ° F.

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

portobello and cremini mushrooms and saute 4 minutes. Stir in parsley,

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

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

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

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

bread mixture and 2/3 cup of cheese. Pour egg mixture over top. Bake 375 ° F

for 45 minutes or until set.

 

 

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