Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Ingredients

• 2 cups sliced shiitake mushroom caps (about 4 ounces)
• 1 cup thinly sliced leek
• ¼ teaspoon black pepper, divided
• 1 ½ cups 1% low-fat milk
• 1 ¼ cups (5 ounces) crumbled goat cheese, divided
• 1 teaspoon chopped fresh rosemary
• 1 cup egg substitute
• + 27 more ingredients
• • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt, divided
  • ¼ cup chopped fresh parsley
  • 3 cups sliced button mushrooms (about 6 ounces)
  • 2 teaspoons olive oil
  • Cooking spray
  • 3 cups sliced cremini mushrooms (about 6 ounces)
  • ½ teaspoon salt, divided
  • 3 cups sliced button mushrooms (about 6 ounces)
  • 1 cup egg substitute
  • 1 ¼ cups (5 ounces) crumbled goat cheese, divided
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3 cups sliced cremini mushrooms (about 6 ounces)
  • 2 cups sliced shiitake mushroom caps (about 4 ounces)
  • 1 cup thinly sliced leek
  • 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
  • 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
  • ¼ cup chopped fresh parsley
  • 1 ½ cups 1% low-fat milk
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • Cooking spray
  • 2 garlic cloves, minced
  • 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
  • ¼ teaspoon black pepper, divided
  • 1 (12-ounce) bottle roasted red bell peppers, drained and chopped

Preheat oven to 350°. Combine parsley, thyme, rosemary, and garlic. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half...

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