Mushroom Bread Pudding

Name: Mushroom Bread Pudding
Ingredients: 2 cups sourdough + rye bread cubes; 25 ounces mixed mushrooms; 1/4 cup brown onion, chopped; 1 tablespoon butter; 1/4 cup fresh parsley, chopped; 1 clove garlic, minced; 1/2 cup whole milk; 1/2 cup single cream; 2 eggs; 1/4 cup Parmesan, grated; 1/2 teaspoon nutmeg, grated; salt + pepper

12 ingredients

4 steps

Ingredients

2 cups sourdough + rye bread cubes
25 ounces mixed mushrooms
1/4 cup brown onion, chopped
1 tablespoon butter
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1/2 cup whole milk
1/2 cup single cream
2 eggs
1/4 cup Parmesan, grated
1/2 teaspoon nutmeg, grated
salt + pepper

Directions

1

Preheat the oven to 180C. Bake bread cubes in a shallow pan for 10 minutes until golden. Cut mushrooms into 1/4 inch pieces.
2

Saute the onion in butter in a small saucepan until soft, three minutes. Add the mushrooms and cook until moisture from the mushrooms has evaporated, about 15 minutes. Add parsley and garlic and cook an additional 2 minutes.
3

Whisk together the egg, milk, cream, cheese, nutmeg and salt and pepper. Stir in mushrooms and bread and let stand 10 minutes until the egg mixture is absorb
4

Butter 4 ramekins. Spoon in mixture and bake on a metal tray for 30 to 35 minutes, until firm to the touch. Serve warm.