Mushrooms Sourdough Pudding – a delicious recipe with bread, milk, mushrooms, clove garlic, sage, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Combine the bread with 1 cup of the milk in a large bowl. Cover with plastic wrap and refrigerate for 15 mins.
2
Meanwhile, in a heated nonstick skillet, cook the mushrooms, garlic and sage for about 3 mins, or until the mushrooms are lightly browned.
3
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.
4
Combine the eggs, egg whites and remaining 1 cup milk in a medium bowl; whisk until well combined. Divide among the dishes.
5
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.
238
kcal
Calories
14
g
Fat
10
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 oz sourdough bread, cubed, 2 cups milk, 12 oz assorted mushrooms, sliced, 1 clove garlic, crushed, and more.
Yes, Mushrooms Sourdough Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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