Fontina and Parmesan Mushroom Bread Pudding
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.
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- Calories: 316
- Calories from fat: 34%
- Fat: 12.1g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.8g
- Protein: 18.9g
- Carbohydrate: 36.7g
- Fiber: 4.8g
- Cholesterol: 131mg
- Iron: 2.6mg
- Sodium: 696mg
- Calcium: 228mg
- 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
- 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.
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