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Double-Mushroom Bread Pudding

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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 sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 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.