Recipe Courtesy of:
Ontario Egg Producers
Serve this savoury version of a bread pudding with roast
chicken, turkey or pork for a different take on stuffing.
| |
|
| Preparation Time: |
15
minutes |
| Cooking Time: |
60 minutes |
| |
Serves 8 |
| 2
tbsp (25 mL) |
olive
oil |
| 1 |
chopped large Ontario Onion |
| 2 |
minced, cloves Ontario Garlic |
| 8 oz (250 g) |
sliced, fresh Ontario Mushrooms |
| 3 tbsp (45 mL) |
chopped fresh parsley |
| 1 tbsp (15 mL) |
each chopped fresh thyme and rosemary
or 1/2 tsp (2 mL) each dried |
| 4 cups (1 L) |
cubed French bread |
| 2 cups (500 mL) |
grated Cheddar cheese |
| 3 |
Ontario Eggs |
| 2 cups (500 mL) |
chicken or vegetable stock |
| 1/2 tsp (2 mL) |
each salt and pepper |
Preheat oven to 350°F (180°C). Butter an 8 cup (2
L) baking dish. In large non-stick skillet, heat oil over
medium heat. Add onion and garlic, reduce heat to medium-low
and cook until tender and golden brown, about 15 minutes.
Stir often. Add mushrooms and cook until softened, about 5
minutes. Remove from heat and stir in parsley, thyme and rosemary.
In large bowl, combine onion and mushrooms with bread cubes
and cheese. In medium bowl, combine eggs with stock, salt
and pepper. Pour over bread mixture and combine gently. Pour
into prepared dish and bake for 35 to 40 minutes or until
puffed, set and golden.
| Nutritional Information: |
|
| 1 Serving (when recipe serves
8): |
|
|
Protein: |
13 grams |
|
Fat: |
16 grams |
|
Carbohydrates: |
18 grams |
|
Calories: |
268 |
|
