Mushroom and Fontina Bread Pudding with Squash and Pear Bisque

I really need to get better about posting, even if a graduate school schedule has hijacked normality. However, hopefully the amazing recipes below make up for my delinquency. As the cold weather persists, make these dishes for some delicious, home baked warmth that will fill your house with tantalizing smells and warm you inside and out.

I prepared some healthy twists on classic comfort food below. First, there is a savory bread pudding complete with rich cheese and filling bread. However, with mushrooms for some umami flavor, whole wheat bread for fiber, and a lightened load of calories with skim milk and no-sodium-added vegetable broth, you'll be going back for seconds without feeling guilty. Along with the bread pudding comes a creamy pear bisque that you can enjoy without any worries that it's filled with heavy cream and salt. Scoop it up eagerly and your arteries will thank you.

Difficulty: medium
Time: 2 hrs 15 min



Mushroom and Fontina Bread Pudding
Time: 1 hr 30 min

Ingredients:
6 c fresh whole wheat bread, cubed
1 tsp olive oil
1/3 c shallots, diced
16 oz cremini mushrooms, sliced
1/2 tsp black pepper
1 tsp Thyme, dried
1 c fontina cheese, shredded
2 tbsp reduced fat parmesan, grated
1.5 c skim milk
1/2 c vegetable broth, no sodium added
3/4 c egg substitute

First, get your oven pre-heating to 350 degrees. Grease a cookie sheet or two and spread the bread cubes evenly among them. Make sure the bread has room in between individual cubes to allow even toasting. Bake for 20 minutes, flipping the cubes once halfway through. Your bread should now be toasted. Set aside for now.

While the bread is toasting you can get started with the filling. Heat a large pan over medium-high heat. Add the olive oil, swirling to coat. When the oil is hot add the shallots and mushrooms. Saute for 10-12 minutes or until cooked. Add the Thyme and pepper, stir well, and set aside.

Grease an 13x9 inch glass baking dish with cooking spray. Spread half the bread cubes evenly into the bottom of the dish. Spread the mushroom-shallot mixture evenly over the top of the bread. Sprinkle on half the fontina and half the Parmesan. Then put the rest of the bread cubes on top.

Combine the skim milk, vegetable broth, and egg beaters in a bowl and whisk. Pour this milk mixture over the prepared bread. Push down with a spatula to help ensure the bread is soaking up the liquid. Let the mixture sit for 40 minutes. Press again a couple times throughout the process.

Sprinkle the remaining half of the cheese on top and then bake for 45 minutes. Enjoy!

Servings: 6
Serving size: about 4" square
Nutrition: calories 279; carbs 34g; fat 10g; protein 17g; sodium 584mg; iron 14mg

Squash and Pear Bisque
Time: 2 hrs

Ingredients:
1 butternut squash
1 tbsp fake butter
1.5 c onion, chopped
2.5 c pear, thinly sliced
1 c pear nectar
2 c vegetable broth, no sodium added
2 tsp curry powder
1/2 tsp black pepper
1/2 c fat free half and half

Get your oven pre-heating to 375 degrees. Cut the butternut squash in half lengthwise. Remove and discard the seeds and membranes. Grease a cookie sheet and lay the squash, cut-side down, on top. Bake for 1 hr. Remove and let the squash cool. When you can, turn it over and scoop out all of the pulp. Put it in a bowl and gently mash (it should already be nearly entirely mashed.)

While the squash is cooking you can prep some of the other pieces. Then, once it's done, continue. Heat a large pot over medium-high heat. Add the butter and swirl the pot, letting the butter melt and evenly coat the bottom of the pot. Add the onions and 2 c of pear (reserve 1/2 c of slices.) Saute for 10-12 minutes, stirring once or twice.

Add the mashed squash to the pot along with the pear nectar, vegetable broth, curry powder, and black pepper. Also add 2 1/4 c water. Bring the mixture to a boil and then turn down the heat. Leave it partially covered, simmering, for 40 minutes. Stir occasionally.

Pour as much as will reasonably fit of the squash and pear mixture into a food processor. Process until smooth and put the soup in a large bowl. Continue until all of the mixture has been processed. You should now have a thick soup. Put the soup back in the pot and add the half and half. Heat for 2-3 minutes or until warmed. Ladle the soup into bowls and top with the remaining 1/2 c pear slices.

Servings: 6
Serving size: 1 3/4 c
Nutrition: calories 164; cards 39g; fat 1g; protein 3g; sodium 89mg; iron 7mg