Double-Mushroom Bread Pudding

Name: Double-Mushroom Bread Pudding
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 Gruyere cheese, divided

14 ingredients

4 steps

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 Gruyere 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 saute 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saute 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.