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    You are in: Home / Recipes / Wild-Mushroom Bread Pudding Recipe
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    Wild-Mushroom Bread Pudding

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 28, 2007

      This is one of my absolute favorite recipes. Everytime I have made if for coworkers or family they have been amazed at this dish. In an attempt to make this a little lighter, I've changed my version to 1 cup of whipping cream and 2 cups of milk, and I use 2% milk. I've also used dried herbs if I don't have fresh available. It's still fabulous. Definitely a dinner side dish, not a dessert. NOTE: I just made this again, and this time I used all button mushrooms, and 1 cup half & half and 2 cups skim milk. It definitely tastes better with the wild mushrooms, but it was still good with the regular mushrooms (and was fine with the changes to lighten it up).

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    • on December 30, 2012

      I just made this again for part of our holiday meal. It is always a favorite. I do not use as much mushroom as called for. Try this paired with the filet of beef with Gorgonzola sauce recipe from the Barefoot Contessa. Amazing!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2007

      Wow. Easy, flavorful, and delicious. I used 2 teaspoons of granulated garlic, extra mushrooms and 8 ounces of mixed Italian cheeses. It was a huge hit at the office potluck (I just LOVE taking unusual things to those!)

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    Nutritional Facts for Wild-Mushroom Bread Pudding

    Serving Size: 1 (291 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 489.6
     
    Calories from Fat 393
    80%
    Total Fat 43.7 g
    67%
    Saturated Fat 22.4 g
    112%
    Cholesterol 295.7 mg
    98%
    Sodium 498.9 mg
    20%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.9 g
    11%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    day-old French bread

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