Double Mushroom Sourdough Bread Puddings - cooking recipe

Ingredients

18 oz sourdough bread, cubed
4 cups skim milk
7 oz cremini mushrooms, sliced thinly
5 oz shiitake mushrooms, sliced thinly
1 clove garlic, minced
1/2 tbsp finely chopped fresh sage
2 None large eggs, beaten lightly
2 None large egg whites

Preparation

Preheat oven to 350\u00b0F. Soak bread in 1 cup milk for 15 mins.
Meanwhile, heat a nonstick frying pan over medium heat. Cook mushrooms, garlic and sage until mushrooms are browned lightly. Remove from heat.
Divide 1/2 of the bread mixture between 6 (8 oz) ramekins. Top with 1/2 the mushroom mixture. Repeat layering.
Whisk together remaining milk, whole eggs and egg whites in a small bowl. Divide between ramekins then bake for 45 mins, or until firm. Sprinkle with sage, if desired.