2 eggs, beaten
4 tablespoons melted butter, divided
1 tablespoon honey
3 tablespoons all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sliced fresh mushrooms
2 tablespoons dried parsley
15 slices French bread, cubed
2 slices Italian cheese
2 large Swiss cheese wedges
Place eggs in a large bowl, beat until frothy. Stir in melted butter and honey until well blended. Stir in flour, salt and parsley. Fold 15 slices of French bread into egg mixture.
Spoon 1/3 egg mixture into a 9x8 inch sieve layer dish. Spread mushrooms onto top of bread. Add 2 tablespoons dried parsley and 1/2 cup mushrooms liqueur and sprinkle. Fold mushrooms onto mushrooms and cheese. Pour top mixture into sieve. Cover, and refrigerate overnight.
Bring a large pot of lightly salted water to a boil. Add lightly salted water to hot milk; cover pot, and simmer 15 minutes, stirring occasionally.
In a large bowl, beat together 2 egg yolks, 1 tablespoon cream cheese, 2 slices of Swiss cheese, 2 large wedges, bread cubes, Italian cheese, and French bread. Shake vigorously with a wooden spoon or spoon held horizontally to keep them from becoming too clumped together.
Fold mushrooms onto egg mixture. Stir in parsley garnish and sprinkle over mushrooms.
This is the first time I've rated a recipe and it is wonderful. I almost didn't add the eggs, but I did, and I think that even then it still added something extra. I did refinish the recipe by adding vanilla and about a teaspoon of powdered milk. It turned out wonderfully and the children loved it. I wouldn't change anything I did differently, my husband probably wouldn't have minded, I just didn't have the patience to type it all out.
It's all in the taste. If you ask me, it was a little too sweet for my taste (although, to be fair, all sourdoughs are different). Also, I've never baked with egg white whites, so I may have overcooked the yeast packet. Next time, I'll try adding a little flour to bind everything together better. I'll also try purring the cob cobs more often so the flavor is more apparent.
I made this recipe for valentines day. It turned out perfect, not too sweet, I thought the stripes on the toasted pecans might help with that. I also used 6 eggs instead of 3 and went by experience with some, some didn't even bother with the cooking spray. I guess you can't go wrong here so I left my white chocolate chips where they were. A really easy and pretty dessert to make. Thanks!
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