Free Recipe Double-Mushroom Bread Pudding 2

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Double-Mushroom Bread Pudding 2 Recipe

3 c 1% low-fat milk; divided
12 oz French bread; 8 cups
8 oz Portabella mushrooms
2 ts Vegetable oil
12 oz Crimini mushrooms;
-quartered, 6 cups
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 Garlic clove; minced
1 c Egg Beaters® 99% egg
-substitute
Cooking spray
4 oz Gruyere cheese; shredded,
-divided

Double-Mushroom Bread Pudding 2 Preparation

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. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat until hot. Add portohello and cremini mushrooms, and saute 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saute 1 minute. 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. 7 WW points Per serving: 338 Calories; 11g Fat (29% calories from fat); 19g Protein; 42g Carbohydrate; 26mg Cholesterol; 624mg Sodium 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. Recipe by: Cooking Light Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Oct 10, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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