Fontina and Parmesan Mushroom Bread Pudding

Fontina and Parmesan Mushroom Bread Pudding
Photo by Howard L. Puckett

Ingredients

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

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 u...

View full recipe at My Recipes

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