Fontina and Parmesan Mushroom Bread Pudding

Photo: Howard L. Puckett; Styling: Melanie J. Clarke
This brunch dish is also hearty enough to serve at dinner with a green salad. Choose 100 percent whole wheat or 100 percent whole-grain bread (not "made with whole wheat") to ensure you'll reap the benefits of the fiber and phytonutrients found in whole grains.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 316
Caloriesfromfat 34 %
Fat 12.1 g
Satfat 5.1 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 18.9 g
Carbohydrate 36.7 g
Fiber 4.8 g
Cholesterol 131 mg
Iron 2.6 mg
Sodium 696 mg
Calcium 228 mg

Ingredients

6 cups (1-inch) cubed sturdy 100% whole wheat bread (about 12 ounces)
Cooking spray
1 teaspoon olive oil
1/3 cup chopped shallots
2 (8-ounce) packages presliced cremini mushrooms
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded fontina cheese
2 tablespoons grated fresh Parmesan cheese
1 1/2 cups 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
3 large eggs, lightly beaten

Preparation

1. Preheat oven to 350°.

2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 350° for 20 minutes or until lightly toasted, turning twice. Remove from oven; cool.

3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 12 minutes or until lightly browned and moisture evaporates. Remove from heat; stir in parsley, thyme, salt, and pepper.

4. Place half of bread cubes in bottom of an 11 x 7–inch baking dish coated with cooking spray. Arrange mushroom mixture evenly over bread cubes; sprinkle with 1/2 cup fontina and 1 tablespoon Parmesan. Top with remaining bread cubes. Combine milk, broth, and eggs, stirring with a whisk; pour over bread mixture. Gently press with back of a spoon; let stand 30 minutes. Top with remaining 1/2 cup fontina and remaining 1 tablespoon Parmesan.

5. Bake at 350° for 45 minutes or until set. Let stand for 10 minutes before serving. Cut into 6 squares.

Note:

Kathleen Kanen,

March 2008