3 c 1% low-fat milk; divided
12 oz French bread; 8 cups
8 oz Portabella mushrooms
2 ts Vegetable oil
12 oz Crimini mushrooms;
-quartered, 6 cups
1/2 c Chopped fresh parsley
2 ts Chopped fresh rosemary; or
-1/2 tsp dried
1/4 ts Salt
1/4 ts Black pepper
1 Garlic clove; minced
1 c Egg Beaters? 99% egg
-substitute
Cooking spray
4 oz Gruyere cheese; shredded,
-divided
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.
Preheat oven to 375?.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add
portohello and cremini mushrooms, and saut? 4 minutes. Stir in parsley,
rosemary, salt, pepper, and garlic; saut? 1 minute.
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?
for 45 minutes or until set.
7 WW points
Per serving: 338 Calories; 11g Fat (29% calories from fat); 19g Protein;
42g Carbohydrate; 26mg Cholesterol; 624mg Sodium
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.
Yields
6 servings