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!
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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.
Ready to make this Double Mushroom Bread Pudding Recipe? Let’s do it!
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3 c Fat free milk; divided
8 c Cubed; (2″) country or
; peasant bread,
; (about 12 ounces)
2 4 oz portobello mushrooms
2 ts Vegetable oil
6 c Cremini mushrooms; (about 12
-ounces)
1/2 c Chopped fresh parsley
2 ts Chopped fresh rosemary or
-1/2 tsp dried
1/4 ts Salt
1/4 ts Black pepper
1 Clove garlic; minced
3 lg Eggs
1 lg Egg white
Cooking spray
1 c Shredded Gruyere cheese;
-divided
Combine 2 cups of 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.
Preheat oven to 375 ? F.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add
portobello and cremini mushrooms and saute 4 minutes. Stir in parsley,
rosemary, salt, pepper, and garlic; saute 1 minute.
Combine 1 cup of milk, eggs, and egg white, and stir with a whisk. Spoon 2
cups of bread mixture into a 2-quart casserole coated with cooking spray.
Top with the mushroom mixture; sprinkle with 1/3 cup of cheese. Top with
remaining bread mixture and 2/3 cup of cheese. Pour egg mixture over top.
Bake 375 ? F for 45 minutes or until set.
Yields
6 servings
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