Double-Mushroom Bread Pudding

Photo: Randy Mayor; Styling: Mary Catherine Muir
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 368
  • Calories from fat: 30%
  • Fat: 12.1g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.2g
  • Protein: 20.9g
  • Carbohydrate: 42.8g
  • Fiber: 2.8g
  • Cholesterol: 135mg
  • Iron: 3.2mg
  • Sodium: 602mg
  • Calcium: 394mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Double-Mushroom Bread Pudding Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy