Fontina Parm Mushroom Bread Pudding


Fontina Parm Mushroom Bread Pudding

Fontina Parmesan Mushroom Bread Pudding in dish

Yield: 6 Servings


8 cups cubed Love Sprout Live Soulful Seeds 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 pepper

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


Place bread cubes onto a baking sheet and coat the bread with cooking spray.

Bake at 350 degrees for approximately 15 to 20 minutes, until lightly toasted.

Remove from oven and cool.

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.

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.

Combine milk, broth, and eggs with a whisk. Pour the mixture over the bread cubes. Let stand 30 minutes.

Top with remaining half cup of fontina and tablespoon of parmesan.

Bake at 350 degrees for 45 minutes or until set. Let stand 10 minutes before serving.

This recipe uses…