Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light (Oct 2004). I have not tried it yet but it seems like it would be delicious! Ingredients:
1/4 cup chopped fresh parsley |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
2 garlic cloves, minced |
2 teaspoons olive oil |
3 cups sliced cremini mushrooms (about 6 ounces) |
3 cups sliced button mushrooms (about 6 ounces) |
2 cups sliced shiitake mushroom caps (about 4 ounces) |
1 cup thinly sliced leek |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1 (12 ounce) bottle roasted red peppers, drained and chopped |
1 1/2 cups 1% low-fat milk |
1 cup egg substitute |
1 1/4 cups crumbled goat cheese, divided |
8 ounces cubed day-old sourdough bread (1 inch cubes, about 9 cups) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine parsley, thyme, rosemary, and garlic. Set aside.
3. 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 of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.
4. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
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