Fontina and Parmesan Mushroom Bread Pudding

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 cups bread whole wheat 100% cubed (1-inch) ( 12 ounces)
• 16 ounce crimini mushrooms 
• 3 large eggs lightly beaten
• 0.5 cup fat-skimmed beef broth fat-free
• 4 ounces fontina shredded
• 2 tablespoons parsley fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 1.5 cups milk 1% low-fat
• 1 teaspoon olive oil 
• 2 tablespoons parmesan fresh grated
• 0.3 teaspoon salt 
• 0.3 cup shallots chopped

Equipment

• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Place bread cubes on a jelly-roll pan; coat with cooking spray.
3. Bake at 350 for 20 minutes or until lightly toasted, turning twice.
4. Remove from oven; cool.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add shallots and mushrooms; saut 12 minutes or until lightly browned and moisture evaporates.
7. Remove from heat; stir in parsley, thyme, salt, and pepper.
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.
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.
10. Bake at 350 for 45 minutes or until set.
11. Let stand for 10 minutes before serving.
12. Cut into 6 squares.