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Categories:
whole wheat bread cooking spray olive oil shallots cremini mushrooms parsley thyme salt freshly ground black pepper Fontina cheese Parmesan cheese milk chicken broth eggs
Viewed: 7 - Published at: a month agoIngredients
- 6 cups (1-inch) cubed sturdy 100% whole wheat bread (about 12 ounces)
- Cooking spray
- 1 teaspoon olive oil
- 1/3 cup chopped shallots
- 2 (8-ounce) packages presliced cremini mushrooms
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (4 ounces) shredded fontina cheese
- 2 tablespoons grated fresh Parmesan cheese
- 1 1/2 cups 1% low-fat milk
- 1/2 cup fat-free, less-sodium chicken broth
- 3 large eggs, lightly beaten
Method
- Preheat oven to 350°.
- Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 350° for 20 minutes or until lightly toasted, turning twice. Remove from oven; cool.
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; saute 12 minutes or until lightly browned and moisture evaporates. Remove from heat; stir in parsley, thyme, salt, and pepper.
- Place half of bread cubes in bottom of an 11 x 7-inch 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. 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.
- Bake at 350° for 45 minutes or until set. Let stand for 10 minutes before serving. Cut into 6 squares.
