Mushrooms Sourdough Pudding - cooking recipe

Ingredients

14 oz sourdough bread, cubed
2 cups milk
12 oz assorted mushrooms, sliced
1 clove garlic, crushed
2 tbsp fresh sage leaves, chopped
2 None eggs
2 None egg whites

Preparation

Preheat the oven to 350\u00b0F. Combine the bread with 1 cup of the milk in a large bowl. Cover with plastic wrap and refrigerate for 15 mins.
Meanwhile, in a heated nonstick skillet, cook the mushrooms, garlic and sage for about 3 mins, or until the mushrooms are lightly browned.
Divide half the bread mixture among six 1-cup ovenproof dishes. Top with half the mushroom mixture. Repeat with the remaining bread and mushroom mixtures.
Combine the eggs, egg whites and remaining 1 cup milk in a medium bowl; whisk until well combined. Divide among the dishes.
Bake, uncovered, for about 45 mins, or until toothpick inserted into center comes out clean. Cover puddings with foil halfway through cooking if the tops are becoming too brown. Sprinkle with additional sage, if desired.