Recipe: Mushroom and Cheese Bread Pudding (make ahead)

MUSHROOM AND CHEESE BREAD PUDDING

"Using a variety of mushrooms, as called for in the following recipe, adds depth and complexity of flavors. The pudding can easily be baked in individual custard or souffle dishes, if you prefer, to make elegant first-course starters and save baking time. The individual puddings could also then be slipped out of the baking dishes, and served on the plate with colorful garnishes such as sauteed strips of red and green bell peppers."

Canola oil spray
1 tablespoon canola oil
1 pound assorted fresh mushrooms*
1 cup chopped onion
1/2 cup dried mushrooms **
2 tablespoons chopped fresh tarragon or marjoram
2 garlic cloves, minced
Salt and freshly ground black pepper (to taste)
2 large eggs
3 egg whites
1 cup reduced-fat (2 percent) milk
1 cup defatted low-sodium beef broth
1 teaspoon Worcestershire sauce
12 slices stale country-style bread (preferably whole-wheat), cubed
1/2 to 3/4 cup freshly grated Gruyere cheese
1/2 to 3/4 cup freshly grated Parmesan cheese

Lightly coat a 9-inch-square baking dish with canola oil spray and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; saute 3 minutes. Add reconstituted dried mushrooms and saute until lightly browned, about 8 minutes. Mix in tarragon and garlic; season to taste with salt and pepper. Transfer to medium bowl.

In a large bowl, whisk eggs and egg whites together until well blended. Gradually whisk in milk, broth, Worcestershire sauce, and salt and pepper, to taste.

Arrange an even layer of bread cubes over bottom of prepared dish. Top with an even layer of first the mushroom mixture, then half the Gruyere, then half the Parmesan cheese. Cover with remaining bread cubes.

(If desired, pudding and liquid mixture can be separately chilled at this
point, covered, up to overnight, with liquid added just before baking. Bring chilled pudding and liquid to room temperature before continuing to the next step. Pudding can also be chilled up to overnight after the liquid mixture has been added, but with somewhat less satisfactory results.)

Using a large spoon, gradually ladle in the egg-milk-broth mixture so that bread cubes on top are moistened, waiting briefly for milk to start being absorbed by bottom layer of bread cubes before adding remaining liquid. Press gently, if necessary, to submerge bread cubes.

Just before baking, sprinkle remaining cheese evenly over top of bread
pudding.

Bake, uncovered, in a preheated oven at 350 degrees F until bread pudding puffs and top is golden brown, about 40 minutes.

*e.g. crimini, button, stemmed shiitake, cleaned, stemmed and thinly sliced.

**one variety or a mix of porcini, chanterelle and-or morel), soaked in warm water until soft, then squeezed dry.

Makes 9 servings

Nutrition information per serving: 235 cal., 9 g fat (3 g saturated), 27 g carbo., 15 g pro., 5 g dietary fiber, 421 mg sodium.

Source: American Institute for Cancer Research