Double-Mushroom Bread Pudding

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

Preparation

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.