Double-Mushroom Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups fat-free milk, divided |
8 cups (2-inch) cubed country or peasant bread (about 12 ounces) |
2 (4-ounce) portobello mushrooms |
2 teaspoons vegetable oil |
6 cups quartered cremini mushrooms (about 12 ounces) |
1/2 cup chopped fresh parsley |
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
3 large eggs |
1 large egg white |
cooking spray |
1 cup (4 ounces) shredded gruyère cheese, divided |
Directions:
1. Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.
2. Preheat oven to 375°.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.
4. Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.
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