Name: Double-Mushroom Bread Pudding
Ingredients: 3 c Fat-free milk; divided; 8 c Cubed country or peasant bread; (about 12 ounces); ; (2-inch); 2 Portobello mushrooms; (4-ounce); 2 ts Vegetable oil; 6 c Quartered cremini mushrooms; (about 12 ounces); 1/2 c Chopped fresh parsley; 2 ts Chopped fresh or 1/2 teaspoon dried; ; rosemary; 1/4 ts Salt; 1/4 ts Black pepper; 1 Garlic clove; minced; 3 lg Eggs; 1 lg Egg white; Cooking spray; 1 c Shredded gruyere cheese; divided (4 ounces)

I tell you, if He were to shut you out, dear soul, whoever you may be, if you go to Him, He would deny Himself. He never did deny Himself yet. Whenever a sinner comes to Him, He becomes his Savior. Whenever He meets a sick soul, He acts as his Physician... If you go to Him, you will find Him at home and on the look-out for you. He will be more glad to receive you than you will be to be received... I tell you again that He cannot reject you. That would be to alter His whole character and un-Christ Himself. To spurn a coming sinner would un-Jesus Him and make Him to be somebody else and not Himself any longer. 'He cannot deny Himself' [2 Tim. 2:13]. Go and try Him; go and try Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		Veg06	6	servings

INGREDIENTS

3	c	Fat-free milk; divided
8	c	Cubed country or peasant bread; (about 12 ounces)
		; (2-inch)
2		Portobello mushrooms; (4-ounce)
2	ts	Vegetable oil
6	c	Quartered cremini mushrooms; (about 12 ounces)
1/2	c	Chopped fresh parsley
2	ts	Chopped fresh or 1/2 teaspoon dried
		; rosemary
1/4	ts	Salt
1/4	ts	Black pepper
1		Garlic clove; minced
3	lg	Eggs
1	lg	Egg white
		Cooking spray
1	c	Shredded gruyere cheese; divided (4 ounces)

INSTRUCTIONS

1. 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.
2. Preheat oven to 375&deg;
3. Heat oil in a large nonstick skillet over medium-high heat until hot.
Add portobello and cremini mushrooms, and saut. 4 minutes. Stir in parsley,
rosemary, salt, pepper, and garlic; saut., 1 minute.
4. 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&deg;
for 45 minutes or until set. Yield: 6 servings.
CALORIES 368 (30% from Fat); FAT 12.1g (sat 5.2g, mono 4g, poly 2.2g);
PROTEIN 20.9g; CARB 42.8g; FIBER 2.8g; CHOL 135mg; IRON 3.2mg; SODIUM
602mg; CALC 394mg
NOTES : You'll want to use truly stale, sturdy bread here so that the
pudding offers some texture and doesn't turn gummy.  Chunks of olive bread,
focaccia or bakery bread are ideal candidates.  Leave the crusts on-they
look and taste really good once they've browned and crisped in the oven.
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus holds the secret of answered prayer”