Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

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