Fontina and Parmesan Mushroom Bread Pudding

Fontina and Parmesan Mushroom Bread Pudding
One serving contains 242 calories, 15g of protein, and 11g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of fontina cheese, parmesan cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 35
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2
Place bread cubes on a jelly-roll pan; coat with cooking spray.
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3
Bake at 350 for 20 minutes or until lightly toasted, turning twice.
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4
Remove from oven; cool.
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5
Heat oil in a large nonstick skillet over medium-high heat.
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6
Add shallots and mushrooms; saut 12 minutes or until lightly browned and moisture evaporates.
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ShallotShallot
7
Remove from heat; stir in parsley, thyme, salt, and pepper.
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8
Place half of bread cubes in bottom of an 11 x 7inch baking dish coated with cooking spray. Arrange mushroom mixture evenly over bread cubes; sprinkle with 1/2 cup fontina and 1 tablespoon Parmesan. Top with remaining bread cubes.
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9
Combine milk, broth, and eggs, stirring with a whisk; pour over bread mixture. Gently press with back of a spoon; let stand 30 minutes. Top with remaining 1/2 cup fontina and remaining 1 tablespoon Parmesan.
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10
Bake at 350 for 45 minutes or until set.
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11
Let stand for 10 minutes before serving.
12
Cut into 6 squares.
DifficultyHard
Ready In45 m.
Servings6
Health Score13
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