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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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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