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Favorite Funghi Bread Pudding Recipe

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This recipe for Favorite Funghi Bread Pudding, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Thursday, August 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. unsalted butter;
1 onion\cooked, coarsely chopped;
1/4 c. water;
1 Tbsp. olive oil;
1/2 lb. mixed fresh mushroom, cooked, quartered;
2 tsp. fresh oregano, minced, or (1/2 tsp. dried);
2 tsp. fresh thyme, minced, or (1/2 tsp. dried);
1/4 tsp. salt (optional), or to taste;
2 or 3 grinds black, white or mixed peppercorns;
1 c. milk;
3 eggs;
1/2 c. grated Parmesan cheese;
1 c. provolone cheese, grated;
6 slices whole wheat bread, cut in half.

Directions:
Directions:
Preheat your oven to 375°F. Melt butter in a heavy nonstick or cast-iron skillet over medium high heat. Sauté onion, 7-8 minutes, stirring frequently, or until onion is wilted, but not browned. Add water if skillet becomes dry. Add oil and mushrooms, oregano and thyme. Sauté 3-4 minutes, stirring frequently. Remove from heat and season with salt and pepper to taste. Combine milk and eggs in a bowl. Combine cheeses in another bowl. Butter a deep baking dish. Arrange half the bread evenly in bottom of baking dish. Top with mushroom mixture. Sprinkle with half the cheese. Top with remaining bread. Sprinkle with remaining cheese. Pour milk and egg mixture evenly over cheese. Cover and bake 20 minutes. Remove cover and bake another 10-15 minutes or until custard is set.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min. & 50 min. Cooking time
Personal Notes:
Personal Notes:
This is sooo good done with reconstituted dried porcini mushrooms that a friend from Umbria had sent to me, but just get a mixture of whatever fresh mushrooms are offered by your green market and you should do just fine.

 

 

 

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