Double-Mushroom Bread Pudding

Double-Mushroom Bread Pudding
Photo by Randy Mayor

Ingredients

  • 2 (4-ounce) portobello mushrooms
  • ½ cup chopped fresh parsley
  • ¼ teaspoon black pepper
  • 2 teaspoons vegetable oil
  • 3 cups fat-free milk, divided
  • 1 large egg white
  • ¼ teaspoon salt
  • + 7 more ingredients
    • 1 cup (4 ounces) shredded Gruyère cheese, divided
    • 3 large eggs
    • 6 cups quartered cremini mushrooms (about 12 ounces)
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
    • 8 cups (2-inch) cubed country or peasant bread (about 12 ounces)
    • Cooking spray
    • 1 garlic clove, minced

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 ...

View full recipe at My Recipes

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