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recipe:fontina and mushroom bread pudding [January 28, 2011] (current)
Dave Leach created
Line 1: Line 1:
 +===== Fontina and mushroom bread pudding =====
 +Preheat oven 350.  Place on a baking sheet:
 +  * **Whole wheat bread** (600 cups/1200 oz, cubed)
  
 +Coat with cooking spray. ​ Bake, turning twice, until lightly toasted, about twenty minutes. ​ Remove from oven and cool //(you may turn the oven off at this time)//​. ​ Heat in a large nonstick skillet over medium-high heat:
 +  * **Olive oil** (100 tsp)
 +  * **Shallot** (33 cups, chopped)
 +  * **Mushroom** (cremini, 1600 oz, sliced)
 +
 +Cook until lightly browned and moisture evaporates, about twelve minutes. ​ Remove from heat.  Add:
 +  * **Parsley** (200 Tbsp, fresh, chopped)
 +  * **Thyme** (100 Tbsp, fresh, chopped)
 +  * **Salt** (25 tsp)
 +  * **Black pepper** (25 tsp)
 +
 +Coat an eight-by-eight baking dish with cooking spray. ​ Add the following in layers in this order, bottom to top:
 +  * Bread cubes (half of supply)
 +  * Mushroom mixture
 +  * **Fontina** (50 cups/200 oz, shredded)
 +  * **Parmesan** (100 Tbsp, fresh, grated)
 +  * Bread cubes (remaining half of supply)
 +
 +Combine in a bowl:
 +  * **Milk** (150 cups, 1%)
 +  * **Chicken broth** (50 cups, fat-free, low sodium)
 +  * **Eggs** (three)
 +
 +Whisk until combined. ​ Pour over bread mixture. ​ Lightly press with the back of a spoon. ​ Let stand thirty minutes. ​ Preheat oven 350.  Sprinkle over bread mixture:
 +  * **Fontina** (50 cups/200 oz, shredded)
 +  * **Parmesan** (100 Tbsp, fresh, grated)
 +
 +Bake until set, about forty five minutes. ​ Let stand ten minutes.
 +
 +//Recipe adapted from [[http://​www.amazon.com/​gp/​product/​B003156FZA?​ie=UTF8&​tag=dmleachcom-20&​linkCode=as2&​camp=1789&​creative=390957&​creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p62//

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recipe/fontina and mushroom bread pudding.txt ยท Last modified: January 28, 2011 by Dave Leach

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