Casey Kasum Time

I may not have a culinary top 40, but I certainly have a top....20? You know, those dishes that I can rely on to be hits at the dinner table or a dinner party. The ones people ask me to make, or ask for the recipes. Some are original, some are adaptations and some are absolutely cribbed. So, in the next few weeks, look out for, in no particular order, some of my all time favorite recipes.

First because a friend emailed me yesterday asking for the recipe and hence inspired this series is based on Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding from Cooking Light October '04.

There is no more perfect brunch dish than a strata, or savory bread pudding since it can be prepared the night before and simply popped in the oven the morning of. It incorporates all kinds of brunchy goodness -eggs, bread, milk. This recipe is a great bet if any vegetarians are on your guest list. You can always have bacon or sausage on the side for the pork-avores!



Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Ingredients

1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 garlic cloves, minced
2 teaspoons olive oil
3 cups sliced cremini mushrooms (about 6 ounces)
3 cups sliced button mushrooms (about 6 ounces)
2 cups sliced shiitake mushroom caps (about 4 ounces)
1 cup thinly sliced leek
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
1 1/2 cups 1% low-fat milk
1 cup egg substitute
1 1/4 cups (5 ounces) crumbled goat cheese, divided (crumbled feta will also do)
8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
Cooking spray

Preparation

Combine parsley, thyme, rosemary, and garlic. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray.

Cover and let sit in refrigerator overnight.

Preheat oven to 350° Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Yield

6 (large) servings

Nutritional Information

CALORIES 273(29% from fat); FAT 8.9g (sat 4.4g,mono 2.9g,poly 0.8g); PROTEIN 17.3g; CHOLESTEROL 13mg; CALCIUM 174mg; SODIUM 766mg; FIBER 2.9g; IRON 3.9mg; CARBOHYDRATE 31.9g