Mushroom Bread Pudding

Preparation time: 20 min Servings: 4
Cooking time: 50 min

Ingredients:
1 cup skim milk
1/2 cup grated Parmesan cheese
1 tbsp unsalted butter
6 slices whole wheat bread, cut in half
3 eggs
1/4 tsp salt to taste (optional)
1/4 cup water
1/2 lb mushrooms, quartered
1/2 tsp oregano, or 2 tsp fresh
1/2 tsp thyme, or 2 tsp fresh
1 cup Swiss cheese, or provolone cheese, grated
1 tbsp olive oil
1 onion, coarsely chopped

Cooking Directions:
Preheat oven to 375°F. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion, oregano and thyme 7-8 minutes, stirring frequently, or until onion is softened. Add water if skillet becomes dry. Add oil and mushrooms. 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.