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Fontina and Parmesan Mushroom Bread Pudding

Photo: Howard L. Puckett; Styling: Melanie J. Clarke
Yield 6 servings
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.

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

Nutrition 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

How to Make It

  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.