Fontina And Parmesan Mushroom Bread Pudding Recipe

Name: Fontina And Parmesan Mushroom Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 350u00b0 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; saute 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 350u00b0 for 45 minutes or until set. Let stand for 10 minutes before serving. Cut into 6 squares.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups (1-inch) cubed sturdy 100% whole wheat bread (about 12 ounces), Cooking spray, 1 teaspoon olive oil, 1/3 cup chopped shallots, and more.

Yes, Fontina And Parmesan Mushroom Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fontina And Parmesan Mushroom Bread Pudding

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