Fontina and Parmesan Mushroom Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This brunch dish is also hearty enough to serve at dinner with a green salad. Choose 100 percent whole wheat or 100 percent whole-grain bread (not made with whole wheat ) to ensure you'll reap the benefits of the fiber and phytonutrients found in whole grains. Ingredients:
6 cups (1-inch) cubed sturdy 100% whole wheat bread (about 12 ounces) |
cooking spray |
1 teaspoon olive oil |
1/3 cup chopped shallots |
2 (8-ounce) packages presliced cremini mushrooms |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup (4 ounces) shredded fontina cheese |
2 tablespoons grated fresh parmesan cheese |
1 1/2 cups 1% low-fat milk |
1/2 cup fat-free, less-sodium chicken broth |
3 large eggs, lightly beaten |
Directions:
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 until lightly browned and moisture evaporates. Remove from heat; stir in parsley, thyme, salt, and pepper.
4. Place half of bread cubes in bottom of an 11 x 7–inch baking dish coated with cooking spray. Arrange mushroom mixture evenly over bread cubes; sprinkle with 1/2 cup fontina and 1 tablespoon Parmesan. Top with remaining bread cubes. Combine milk, broth, and eggs, stirring with a whisk; pour over bread mixture. Gently press with back of a spoon; let stand 30 minutes. Top with remaining 1/2 cup fontina and remaining 1 tablespoon Parmesan.
5. Bake at 350° for 45 minutes or until set. Let stand for 10 minutes before serving. Cut into 6 squares.
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