Mushroom Bread Pudding

emmalee1942's Note:

This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 cups seasoned croutons
• 4 cups milk , scalded
• 4 eggs , slightly beaten
• salt and pepper , to taste
• 8 ounces mushrooms , chopped
• 1 tablespoon butter , melted
• ½ cup onion , minced
• ½ cup parmesan cheese , freshly grated

Directions:

1. Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
2. Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
3. Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
4. Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.

Reviews

[Tea Jenny]

I don't know if this was how it was meant to turn out as I cut the recipe down to two servings, sometimes it will go wrong but it didn't taste or look wrong, it was very nice. I had it on its own with a bit of salad for lunch, it was like a mini souffle. The croutons I used were Croutons#301695 which are nice on there own especially if they are made from nice bread. I used Seed & Spelt Bread Abm#447016 its a really nice bread, and what better way to use the last of the loaf, it has seeds in it so I got a very nice savoury pudding with the combination. I used skimmed milk and extra low fat cheddar for the top, also I sauteed the onion and mushroom in a wee spray of oil. thank you for posting made for happy hearts 2011