Mushroom Bread Pudding

• 2 cups sourdough + rye bread cubes
• 25 ounces mixed mushrooms
• 1/4 cup brown onion, chopped
• 1 tablespoon butter
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 cup whole milk
• 1/2 cup single cream
• 2 eggs
• 1/4 cup Parmesan, grated
• 1/2 teaspoon nutmeg, grated
• salt + pepper

1. Preheat the oven to 180C. Bake bread cubes in a shallow pan for 10 minutes until golden. Cut mushrooms into 1/4 inch pieces.
2. Saute the onion in butter in a small saucepan until soft, three minutes. Add the mushrooms and cook until moisture from the mushrooms has evaporated, about 15 minutes. Add parsley and garlic and cook an additional 2 minutes.
3. Whisk together the egg, milk, cream, cheese, nutmeg and salt and pepper. Stir in mushrooms and bread and let stand 10 minutes until the egg mixture is absorb
4. Butter 4 ramekins. Spoon in mixture and bake on a metal tray for 30 to 35 minutes, until firm to the touch. Serve warm.

rye bread, mushrooms, brown onion, butter, fresh parsley, clove garlic, milk, single cream, eggs, parmesan, nutmeg, salt

Taken from food52.com/recipes/11131-mushroom-bread-pudding (may not work)