Mushroom Bread Pudding

READY IN: 1hr 5mins
Recipe by emmalee1942

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.

Top Review by 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 recipe#301695#301695 which are nice on there own especially if they are made from nice bread. I used recipe#447016#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

Ingredients Nutrition

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.

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