SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Wild Mushroom-Herb Bread Pudding
- 3 cups sliced assorted fresh wild mushrooms, such as cremini, portobello*, chanterelle, and/or stemmed shiitake or oyster (8 ounces)
- 1/4 cup sliced shallots (2 medium)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup dry sherry or dry white wine
- 6 cups herbed or onion focaccia bread cut into 1-inch pieces (8 ounces)
- 4 eggs, lightly beaten
- 2 cups half-and-half or light cream
- 1 cup Gruyere cheese, shredded (4 ounces)
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
1. Grease a 2-quart rectangular baking dish; set aside. In a large skillet cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer until liquid is almost all evaporated. Transfer mixture to a large bowl. Stir in focaccia.
2. In a medium bowl combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread. Spoon into prepared dish. Cover; chill for at least 2 hours.
3. Preheat oven to 325 degrees F. Bake about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.
- Quarter portobello mushrooms before slicing.
- Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, continue as directed.
- To tote this casserole, prepare and bake as directed. Remove from oven; cover tightly with foil. Place casserole in an insulated casserole carrier with heating packs. Tote to destination; serve within 2 hours. Or tote tightly covered unbaked casserole in a cooler with cold packs to destination; bake as directed after arriving.
- Servings Per Recipe 8,
- cal. (kcal) 289,
- Fat, total (g) 18,
- chol. (mg) 146,
- sat. fat (g) 8,
- carb. (g) 18,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 13,
- vit. A (IU) 534,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 366,
- Potassium (mg) 282,
- calcium (mg) 283,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.