recipe:fontina and mushroom bread pudding

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 Cooking Light Annual Recipes 2009, p62