Double-Mushroom Bread Pudding

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Double-Mushroom Bread PuddingRecipe
Photo: Randy Mayor; Styling: Mary Catherine Muir
6 servings


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3 cups fat-free milk, divided
8 cups (2-inch) cubed country or peasant bread (about 12 ounces)
2 (4-ounce) portobello mushrooms
2 teaspoons vegetable oil
6 cups quartered cremini mushrooms (about 12 ounces)
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
3 large eggs
1 large egg white
Cooking spray
1 cup (4 ounces) shredded Gruyère cheese, 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 portobello 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.

Created date

March 1999

Nutritional Information

Calories 368
Caloriesfromfat 30 %
Fat 12.1 g
Satfat 5.2 g
Monofat 4 g
Polyfat 2.2 g
Protein 20.9 g
Carbohydrate 42.8 g
Fiber 2.8 g
Cholesterol 135 mg
Iron 3.2 mg
Sodium 602 mg
Calcium 394 mg