Wonderful savory flavor. Made the following changes; used little more parsley & thyme, but same amt rosemary; 4 C shiitake mushrooms with splash of sherry when sauteeing, fresh roasted red bell pepper; 4 fresh eggs and 5 ozs gruyere cheese. Is a perfect dish for either brunch or dinner. Next time will make it with goat cheese.
Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
dory92064 Posted: 04/09/09
substance Posted: 04/08/10
We like almost every Cooking Light recipe we try, but we didn't like this at all as written. Way too much bread to veggies, and even though I used the weight measure for the bread, it ended up having a soggy middle with the cooking time given. The roasted red peppers made it too sweet, and it needed a lot more salt. Most of it went in the trash.
mandapooh Posted: 12/21/09
This was great, and a nice savory way to use leftover bread (I used leftover whole wheat challah). I made about 2/3 the initial recipe but with the full amount of veggies. Also I used skim milk instead of the 1%. Next time I'll add some toasted pine nuts and maybe some spinach. Yum!
eldred Posted: 12/06/09
It was good and, yes, I'd make it again, but next time I'd cut the bread by 1/3 and add some roasted walnuts.
melenchon Posted: 08/22/12
This was fabulous!!!! I used a real egg and rice milk (i don't care for real milk) wish it wasn't called "pudding" when I explained it to people they were like gross until they tried it. and they loved it! Had to hide it so I actually could eat my lunch. i would say it was more of a "stuffing"
cynecstasy Posted: 02/19/13
Way too much bread and not enough flavor without doctoring up the entire recipe. As written would never make again.