Triple Mushroom Bread Pudding
This savory bread pudding with 3 kinds of mushrooms makes a hearty and delicious brunch or lunch.
6 cups cubed whole wheat bread
1 tbsp olive oil
1 small onion, chopped
8 ounces shiitake mushrooms, sliced
4 ounces cremini mushrooms, sliced
4 ounces portabella mushrooms, sliced
3 tbsp fresh parsley, chopped
½ tsp dried thyme
¼ tsp salt
½ tsp ground black pepper
1 cup mozzarella cheese, grated
3 tbsp Parmesan cheese, grated
1 ½ cups low-fat milk
½ cup low sodium vegetable broth
3 large eggs, lightly beaten
Preheat oven to 350F.
Place bread cubes on a lined cookie sheet and spray with cooking spray.
Bake at 350F for about 20 minutes or until lightly toasted. Turn cubes around twice while baking. Remove form oven and let cool.
Heat olive oil in a large pan over medium-high heat. Add the chopped onion and mushrooms, Cook for about 12 minutes or until lightly browned and any liquid dries up.
Remove from heat and sprinkle with parsley, thyme salt and pepper. Toss to coat.
Grease a 11 x 7-inch baking dish. Layer half of the bread cubes at the bottom.
Evenly layer mushroom mixture over the bread cubes. Add a layer of 1/2 cup mozzarella cheese and 1 1/2 tablespoon Parmesan cheese. Add remaining bread cubes over the cheese layer.
Mix eggs, milk and broth in a bowl. Pour the mixture over the mushroom and bread mixture.
Lightly press down with the back of a spoon and let rest for 30 minutes.
Sprinkle rest of the cheese on top of the mixture.
Bake for 45 minutes at 350F or until the pudding sets. Remove from oven and let cool for 10 minutes. Cut into portion size and serve.
Adapted from a "Cooking Light" recipe.