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Ingredients
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
4 eggs
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Nutritional analysis per serving (6 servings)
25 grams carbs; 139 milligrams cholesterol; 357 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 20 grams fat; 2 grams fiber; 452 milligrams sodium; 19 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
- Step 2
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Private Notes
Comments
Have made a variation on this, sautéing leeks with the mushrooms. Savory and a perfect side dish, or stand alone for breakfast.