Entrées
Recipe for Fontina Parmesan Mushroom Bread Pudding
Fontina and Parmesan Bread Pudding with Mushrooms
Aunt Millie's Healthy Goodness Light Whole Grain Bread 

Ingredients:

  • 8 cups Aunt Millie's Healthy Goodness Light Whole Grain Bread
  • Cooking spray
  • 1 tsp. olive oil
  • 1/3 c. shallots, chopped
  • 16 oz. cremini mushrooms, sliced
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black perpper
  • 1 c. shredded fontina cheese, divided
  • 2 Tbsp. fresh grated parmesan, divided
  • 1 1/2 c. 1% reduced-fat milk
  • 1/2 c. less sodium chicken broth
  • 3 large eggs, lightly beaten

Yield: 6 Servings

Directions:

  1. Place bread cubes onto a baking sheet and coat the bread with cooking spray.
  2. Bake at 350 degrees for approximately 15 to 20 minutes, until lightly toasted.
  3. Remove from oven and cool.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms and cook until lightly browned and moisture has evaporated. Remove from heat and stir in parsley, thyme, salt, and pepper.
  5. Place half of the bread cubes in bottom of an 11" x 7" baking dish coated with cooking spray. Arrange the mushroom mixture over the cubes and sprinkle with the fontina and parmesan cheese. Top with remaining bread crumbs.
  6. Combine milk, broth, and eggs with a whisk. Pour the mixture over the bread cubes. Let stand 30 minutes.
  7. Top with remaining half cup of fontina and tablespoon of parmesan.
  8. Bake at 350 degrees for 45 minutes or until set. Let stand 10 minutes before serving.

Recipe courtesy of Cooking Light, March 2009.

75
45
120

Nutrition Information:

Serving Size 1 bread pudding (260g)
Number of Servings 6
Calories 230
Calories from Fat 100
Total Fat 12g 18% DV
Saturated Fat 6g 28% DV
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.5g
Cholesterol 135mg 44% DV
Sodium 510mg 21% DV
Potassium 430mg 12% DV
Total Carbohydrate 20g 7% DV
Dietary Fiber 5g 20% DV
Sugar 5g
Protein 17g


*Percent Daily Values (%DV) are based on a 2,000 calorie diet.