Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

6 Reviews
ADD YOUR REVIEW
Tina Cornett; Melanie J. Clarke
Yield
6 servings
By Marie Simmons
October 2004
RECIPE BY Cooking Light

Use any combination, or just one type, of your favorite mushrooms for this earthy vegetarian entrée. Crumbled feta cheese makes a fine substitute for goat cheese.

Ingredients

  • 1/4 cup chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 3 cups sliced cremini mushrooms (about 6 ounces)
  • 3 cups sliced button mushrooms (about 6 ounces)
  • 2 cups sliced shiitake mushroom caps (about 4 ounces)
  • 1 cup thinly sliced leek
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
  • 1 1/2 cups 1% low-fat milk
  • 1 cup egg substitute
  • 1 1/4 cups (5 ounces) crumbled goat cheese, divided
  • 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
  • Cooking spray

Nutritional Information

  • Calories 273
  • Caloriesfromfat 29%
  • Fat 8.9g
  • Satfat 4.4g
  • Monofat 2.9g
  • Polyfat 0.8g
  • Protein 17.3g
  • Carbohydrate 31.9g
  • Fiber 2.9g
  • Cholesterol 13mg
  • Iron 3.9mg
  • Sodium 766mg
  • Calcium 174mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine parsley, thyme, rosemary, and garlic. Set aside.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.

Step 4

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

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Ratings & Reviews

cynecstasy's Review

eldred
February 19, 2013
Way too much bread and not enough flavor without doctoring up the entire recipe. As written would never make again.

melenchon's Review

mandapooh
August 22, 2012
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"

substance's Review

cynecstasy
April 08, 2010
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's Review

dory92064
December 21, 2009
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's Review

melenchon
December 06, 2009
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.

dory92064's Review

substance
April 09, 2009
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.
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