Title: Portobello Bread Pudding
Categories: Dujour02
Yield: 1 servings

4 tb Olive oil
1 tb Chopped garlic
2 c Chiffonade of spinach
3 c Day old French bread; cubed
-in 1/2inch
; squares
1 lb Portobello mushrooms stems
-removed and
; caps thinly sliced
1 c Parmigiano-Reggiano
4 Eggs
3/4 c Half and half
3/4 c Heavy cream
1 ts Kosher salt
1/4 ts Pepper

Preheat oven to 350 degrees.

Heat 1 tablespoon of olive oil in a skillet. Lightly brown the garlic,
remove from heat and toss with the spinach. Place on top of the bread
cubes.

Return skillet to the heat, add 2 tablespoons olive oil. Sear the
portobello slices on both sides and arrange in a circle overlapping on the
top of the spinach. Add more olive oil as needed. Sprinkle the cheese on
top.

Beat eggs and add the half and half, cream, salt and pepper. Pour over top.
Bake for 30 minutes.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9429 - KATHY CARY

Converted by MM_Buster v2.0l.