Photo: Randy Mayor; Styling: Mary Catherine Muir Photo by: Photo: Randy Mayor; Styling: Mary Catherine Muir

Double-Mushroom Bread Pudding

Cooking Light MARCH 1999

  • Yield: 6 servings


  • 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.

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

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Double-Mushroom Bread Pudding recipe