Double-Mushroom Bread Pudding

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Double-Mushroom Bread Pudding Ingredients

3 c Fat-free milk; divided	; rosemary
8 c Cubed country or peasant	1/4 ts Salt
; (2-inch)	1/4 ts Black pepper
2 Portobello mushrooms;	1 Garlic clove; minced
2 ts Vegetable oil	3 lg Eggs
6 c Quartered cremini mushrooms;	1 lg Egg white
1/2 c Chopped fresh parsley	Cooking spray
2 ts Chopped fresh or 1/2	1 c Shredded gruyere cheese;

Instructions for Double-Mushroom Bread Pudding

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 375? 3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and saut? 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saut?, 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 375? 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 NOTES : Youll want to use truly stale, sturdy bread here so that the pudding offers some texture and doesnt turn gummy. Chunks of olive bread, focaccia or bakery bread are ideal candidates. Leave the crusts on-they look and taste really good once theyve browned and crisped in the oven. Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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