Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Ingredients

• 0.3 teaspoon pepper black divided
• 6 ounces button mushrooms sliced
• 6 ounces cremini mushrooms sliced
• 1 cup egg substitute 
• 0.3 cup parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 5 ounces goat cheese divided crumbled
• 1 cup leek thinly sliced
• 1.5 cups milk 1% low-fat
• 2 teaspoons olive oil 
• 12 ounce roasted bell peppers red drained chopped
• 0.5 teaspoon salt divided
• 4 ounces shiitake mushroom caps sliced
• 8 ounces day-old sourdough bread cubed (1-inch) ( 9 cups)

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Combine parsley, thyme, rosemary, and garlic. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; saut 10 minutes or until liquid evaporates and mushrooms are lightly browned.
5. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers.
6. Remove from heat; cool slightly.
7. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture.
8. Add bread; stir gently to combine.
9. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray.
10. Sprinkle with remaining 1/2 cup cheese.
11. Bake at 350 for 45 minutes or until pudding is set and lightly browned.