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Savory Italian Bread Pudding with Baby Bellas, Mixed Herbs and GruyereMakes Servings
Nonstick cooking spray
1 tablespoon extra-virgin olive oil
6 ounces sliced baby bellas (baby Portobello mushrooms or creminis)
3/4 cup matchstick cut red bell pepper slices
1/2 cup chopped shallots
2 cups baby spinach leaves
1-2/3 cups 2% low-fat milk
3 eggs, slightly beaten
1 tablespoon thinly sliced fresh basil
1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon Italian seasoning blend
1/4 teaspoon salt
7 cups cubed (1-inch cubes) stale Italian bread with crusts removed
1/2 cup (2 ounces) shredded fresh Gruyere cheese
1/2 cup (2 ounces) shredded fresh Parmesan cheese
- Preheat oven to 350°F. Spray a 3-quart CorningWare SimplyLite Rectangular Baker (baking pan) with nonstick cooking spray.
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, bell peppers and shallots; sauté 7 to 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add spinach; cook 1 minute, stirring constantly. Remove from heat; cool slightly.
- Combine milk, eggs, basil, rosemary, Italian seasoning and salt in a large bowl, stirring with a whisk. Add bread and cheeses; mix. Stir in mushroom mixture. Spoon into prepared SimplyLite pan. Bake at 350° for 40 to 45 minutes or until pudding is set and lightly browned. Serve hot or warm; serves 8 side-dish servings.
Note: Pudding will fall as it cools.