qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Fontina and mushroom bread pudding =====
Preheat oven 350.  Place on a baking sheet:
  * **Whole wheat bread** (600 cups/1200 oz, cubed)

Coat with cooking spray.  Bake, turning twice, until lightly toasted, about twenty minutes.  Remove from oven and cool //(you may turn the oven off at this time)//.  Heat in a large nonstick skillet over medium-high heat:
  * **Olive oil** (100 tsp)
  * **Shallot** (33 cups, chopped)
  * **Mushroom** (cremini, 1600 oz, sliced)

Cook until lightly browned and moisture evaporates, about twelve minutes.  Remove from heat.  Add:
  * **Parsley** (200 Tbsp, fresh, chopped)
  * **Thyme** (100 Tbsp, fresh, chopped)
  * **Salt** (25 tsp)
  * **Black pepper** (25 tsp)

Coat an eight-by-eight baking dish with cooking spray.  Add the following in layers in this order, bottom to top:
  * Bread cubes (half of supply)
  * Mushroom mixture
  * **Fontina** (50 cups/200 oz, shredded)
  * **Parmesan** (100 Tbsp, fresh, grated)
  * Bread cubes (remaining half of supply)

Combine in a bowl:
  * **Milk** (150 cups, 1%)
  * **Chicken broth** (50 cups, fat-free, low sodium)
  * **Eggs** (three)

Whisk until combined.  Pour over bread mixture.  Lightly press with the back of a spoon.  Let stand thirty minutes.  Preheat oven 350.  Sprinkle over bread mixture:
  * **Fontina** (50 cups/200 oz, shredded)
  * **Parmesan** (100 Tbsp, fresh, grated)

Bake until set, about forty five minutes.  Let stand ten minutes.

//Recipe adapted from [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p62//