Double Mushroom Bread Pudding-Xpost

[Guest guest]

I made this to take to a pot luck last night. It was actually Triple

mushroom, I used white, portobellos, and shiitake. Original recipe called

for skim milk, and 3 lg eggs, and 1 egg white. I used a crusty loaf of

olive bread. It was fresh from the store, and as the notes say, it was a

bit gummy - stale would have worked better. I made the substitutions based

on what I had on hand. It was very good.

 

* Exported from MasterCook Mac *

 

Double-Mushroom Bread Pudding

 

Recipe By : Cooking Light

Serving Size : 6 Preparation Time :0:00

Categories : Breads Custards and Puddings

Vegetables Vegetarian

7 points

 

Amount Measure Ingredient -- Preparation Method

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

3 c 1% low-fat milk -- divided

12 ozs french bread -- 8 cups

8 ozs portabella mushrooms

2 tsps vegetable oil

12 ozs crimini mushrooms -- quartered, 6 cups

1/2 c chopped fresh parsley

2 tsps chopped fresh rosemary -- or 1/2 tsp dried

1/4 tsp salt

1/4 tsp black pepper

1 garlic clove -- minced

1 c Egg Beaters® 99% egg substitute

cooking spray

4 ozs Gruyere cheese -- shredded, divided

 

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.

 

Preheat oven to 375°.

 

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

portohello and cremini mushrooms, and sauté 4 minutes. Stir in parsley,

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

 

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 375°

for 45 minutes or until set.

 

7 WW points

 

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Per serving: 338 Calories; 11g Fat (29% calories from fat); 19g Protein;

42g Carbohydrate; 26mg Cholesterol; 624mg Sodium

 

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.

 

 

Bon Appetit,

Betsy Burtis

Derry, NH