Quick & Easy

Double mushroom sourdough puddings

double mushroom sourdough puddings
1H 25M
1H 40M



1.Combine bread with 1 cup (250ml) of the milk; refrigerate 15 minutes.
2.Cook mushrooms, garlic and sage in heated medium non-stick saucepan until mushrooms are browned lightly.
3.Divide half of the bread mixture between six 1-cup (250ml) ovenproof moulds. Top with half of the mushroom mixture. Repeat with remaining bread and mushroom mixtures.
4.Preheat oven to 180°C (160°C fan-forced). Combine remaining milk, egg and egg whites in small bowl; whisk until well combined. Divide between moulds; bake, uncovered, in oven about 45 minutes or until firm. Sprinkle with sage, if desired.

Cover puddings halfway through cooking if the tops are becoming too brown.


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