Mushroom Bread Pudding

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Mushroom Bread Pudding

Number of servings: 8
Estimated Prep Time: 30 minutes
Estimated Cooking Time: 75 minutes

This side dish could be served with chicken or turkey as a change from stuffing.

Instead of green onion, you can use 2 shallots or 1 small onion.

For herbs, use rosemary, sage, savoury or other herbs to taste.

If the bread is fresh, use less cream and milk. If the bread is dried, you may need a bit more, and to let it stand longer to soften and absorb the milk. Don't use bread crumbs; you want chunks. If you see the bread taking up all the milk before you are finished putting the bread in the bowl, and the quantity seems about right for you, you can stop adding bread.

If you want to use all milk instead of instead of half cream, half milk, try adding another egg.

Ingredients

Olive Oil

1 1/2 pound Mushrooms (chopped)

2 Green Onions

1 1/2 tablespoon Garlic (chopped)

Salt & Pepper

Directions

Cooking at: 350 F / 180 C / Gas Mark 4

Beat the eggs in a large bowl. Add milk and cream. Add bread, toss until coated. Let sit until all the egg and milk mixture is absorbed, usually around an hour, up to 2 hours if starting with dried bread.

Heat the olive oil in a frying pan. Add the mushrooms, only start stirring when they start to brown. Now add the green onions or shallots, and sauté the mushroom mixture until the mushrooms are brown all over (about 5 minutes). Add salt and pepper, then garlic and sauté briefly. Set aside to cool a bit so that it won't be too hot for the cream and egg in the bread mixture.

Start oven heating.

Add mushrooms to bread mixture along with your herbs. Pour into a buttered baking dish (the size required will depend on how much you have made.) Dot the pudding with butter.

[You can prepare this far up to a day in advance and store covered in refrigerator].

Bake for about an hour; the top should be golden and crusty.