Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Way too much bread and not enough flavor without doctoring up the entire recipe. As written would never make again.

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"

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.

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!

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.

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.