Double-Mushroom Bread Pudding

Yield: 6 servings

Ingredients

• 3  cups  fat-free milk, divided
• 8  cups  (2-inch) cubed country or peasant bread (about 12 ounces)
• 2  (4-ounce) portobello mushrooms
• 2  teaspoons  vegetable oil
• 6  cups  quartered cremini mushrooms (about 12 ounces)
• 1/2  cup  chopped fresh parsley
• 2  teaspoons  chopped fresh or 1/2 teaspoon dried rosemary
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  garlic clove, minced
• 3  large eggs
• 1  large egg white
• Cooking spray
• 1  cup  (4 ounces) shredded Gruyère cheese, divided

Preparation

Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.

Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.

Nutritional Information

Calories:

368 (30% from fat)

Fat:

12.1g (sat 5.2g,mono 4g,poly 2.2g)

Protein:

20.9g

Carbohydrate:

42.8g

Fiber:

2.8g

Cholesterol:

135mg

Iron:

3.2mg

Sodium:

602mg

Calcium:

394mg