Double mushroom bread pudding

6 servings

Ingredients

QuantityIngredient
3cupsFat free milk; divided
8cupsCubed; (2\") country or
; peasant bread,
; (about 12 ounces)
24 oz portobello mushrooms
2teaspoonsVegetable oil
6cupsCremini mushrooms; (about 12 ounces)
½cupChopped fresh parsley
2teaspoonsChopped fresh rosemary or 1/2 tsp dried
¼teaspoonSalt
¼teaspoonBlack pepper
1Clove garlic; minced
3largesEggs
1largeEgg white
Cooking spray
1cupShredded Gruyere cheese; divided

Directions

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.