Mushroom Bread Pudding

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.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 cup onion, minced
• 1⁄2 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.