Mushroom Bread Pudding
photo by Tea Jenny
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- 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
- Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
- Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
- Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
- Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
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Reviews
-
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