The best delicious Double-mushroom Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double-mushroom Bread Pudding recipe today!
Hello my friends, this Double-mushroom Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Double-mushroom Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Double-mushroom Bread Pudding.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double-mushroom Bread Pudding.
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3 c Fat-free milk; divided
8 c Cubed country or peasant
-bread; (about 12 ounces)
; (2-inch)
2 Portobello mushrooms;
-(4-ounce)
2 ts Vegetable oil
6 c Quartered cremini mushrooms;
-(about 12 ounces)
1/2 c Chopped fresh parsley
2 ts Chopped fresh or 1/2
-teaspoon dried
; rosemary
1/4 ts Salt
1/4 ts Black pepper
1 Garlic clove; minced
3 lg Eggs
1 lg Egg white
Cooking spray
1 c Shredded gruyere cheese;
-divided (4 ounces)
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 saut? 4 minutes. Stir in parsley,
rosemary, salt, pepper, and garlic; saut?, 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. Yield: 6 servings.
CALORIES 368 (30% from Fat); FAT 12.1g (sat 5.2g, mono 4g, poly 2.2g);
PROTEIN 20.9g; CARB 42.8g; FIBER 2.8g; CHOL 135mg; IRON 3.2mg; SODIUM
602mg; CALC 394mg
NOTES : You’ll want to use truly stale, sturdy bread here so that the
pudding offers some texture and doesn’t turn gummy. Chunks of olive bread,
focaccia or bakery bread are ideal candidates. Leave the crusts on-they
look and taste really good once they’ve browned and crisped in the oven.
Yields
6 servings
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