Double mushroom bread pudding

Yield: 6 servings

Measure Ingredient
3 cups Fat free milk; divided
8 cups Cubed; (2\") country or
\N \N ; peasant bread,
\N \N ; (about 12 ounces)
2 \N 4 oz portobello mushrooms
2 teaspoons Vegetable oil
6 cups Cremini mushrooms; (about 12 ounces)
½ cup Chopped fresh parsley
2 teaspoons Chopped fresh rosemary or 1/2 tsp dried
¼ teaspoon Salt
¼ teaspoon Black pepper
1 \N Clove garlic; minced
3 larges Eggs
1 large Egg white
\N \N 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 ½-inch slices. Preheat oven to 375ø 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 ⅓ cup of cheese. Top with remaining bread mixture and ⅔ cup of cheese. Pour egg mixture over top.

Bake 375 ø F for 45 minutes or until set.

Recipe by: Cooking Light, March, 1999 Converted by MM_Buster v2.0l.

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