Thursday, April 23, 2009

Mushroom Bread Pudding

1 tbl butter or margarine
1 lb. mushrooms, sliced
3 eggs, beaten (or 3/4 c. egg beaters)
1 c. light sour cream
1/2 c. grated Parmesan cheese
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried savory
salt and pepper to taste
French or Italian bread cut into 1/2" slices

Preheat the oven to 325F. Spray a deep casserole dish with cooking spray.

Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until softened. Remove from the heat and drain.

In a mixing bowl, beat the eggs until frothy, then stir in the sour cream. Add the mushrooms, cheese, herbs, salt and pepper and mix well.

Line the casserole dish with a layer of bread slices. Pour half of the mushroom mixture evenly over the bread. Repeat with another layer of bread and the rest of the mushroom mixture.

Bake 25 min.

4-6 servings

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