Double-Mushroom Bread Pudding

• 3 cups fat-free milk, divided
• 8 cups (2-inch) cubed country or peasant bread (about 12 ounces)
• 2 (4-ounce) portobello mushrooms
• 2 teaspoons vegetable oil
• 6 cups quartered cremini mushrooms (about 12 ounces)
• 1/2 cup chopped fresh parsley
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 3 large eggs
• 1 large egg white
• Cooking spray
• 1 cup (4 ounces) shredded Gruyere cheese, divided

1. Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.
2. Preheat oven to 375u0b0.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and saute 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saute 1 minute.
4. Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375u0b0 for 45 minutes or until set.

milk, country, portobello mushrooms, vegetable oil, quartered cremini mushrooms, parsley, rosemary, salt, black pepper, garlic, eggs, egg white, cooking spray, gruyuere cheese

Taken from www.myrecipes.com/recipe/double-mushroom-bread-pudding (may not work)