Wild mushroom bread pudding

Ease of Preparation: Easy
Time of Preparation: 40 minutes
Yield: 4 servings

Ingredients:

• 3 slices white day-old bread
• 1 small onion
• 2 cloves garlic
• 300 grams assorted wild mushrooms (10 ounces)
• 1-tablespoon olive oil (15 millilitres)
• 100 millilitres whipping cream (3 ¼ fluid ounces)
• 1 egg and 1 yolk
• 3 green onions
• Salt and pepper

Method:

Preheat the oven to 350 degrees Fahrenheit

Butter the inside of 4 ramekins. Put the olive oil to heat in a pan and dice the onion and crush the garlic. Put them to sauté in the oil. Clean and chop the mushrooms and after about 3 minutes add them to the onions. Cook for a further 3 minutes. Season and set aside to cool.

Dice the day old bread into 1-centimetre cubes. Add the bread, onion and mushrooms to a bowl. Slice the green onions and add to the mixture.

Break the eggs into a bowl and mix with a fork. Put the whipping cream to heat and as it reaches boiling point, pour it into the eggs in a steady stream, stirring all the while. Mix the cream with the mushroom mix and season well. Let the whole mixture sit for 20 minutes.

Spoon the mixture into your buttered ramekins and cook in a Bain Marie for 30 minutes, or until set and a wooden skewer comes out clean. Serve with pan-fried lamb cutlets.