Fontina and Parmesan Mushroom Bread Pudding

Ingredients

  • 3 large eggs, lightly beaten
  • 2 (8-ounce) packages presliced cremini mushrooms
  • ½ cup fat-free, less-sodium chicken broth
  • 1 ½ cups 1% low-fat milk
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh thyme
  • + 7 more ingredients
    • 2 tablespoons chopped fresh parsley
    • 1/3 cup chopped shallots
    • 1 teaspoon olive oil
    • Cooking spray
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 cup (4 ounces) shredded fontina cheese
    • 6 cups (1-inch) cubed sturdy 100% whole wheat bread (about 12 ounces)

1. Preheat oven to 350°. 2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 350° for 20 minutes or until lightly toasted, turning twice. Remove from oven; cool. 3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 12 minutes or...

View full recipe at SpringPad

Comments


Best Wine Deals

  • $16.99
    30%off
    Peter Lehmann Cabernet-Shiraz Blend Barossa Valley Shiraz Cabernet
    Peter Lehmann Cabernet-Shiraz Blend Barossa Valley Shiraz Cabernet 2010
  • $22.99
    23%off
    Josep Foraster Blanco Selección Bodegas Mas Foraster Tarragona/España
    Josep Foraster Blanco Selección Bodegas Mas Foraster Tarragona/España 2010
See More Deals »






Snooth Media Network