Savoury Bread Puddings with Garlic Mushrooms and Ricotta

Ingredients

• 1 tbsp oil
• 125 g mushrooms (sliced)
• 3 cloves garlic (minced)
• salt (to taste)
• black pepper (to taste, plus extra if desired)
• 60 g bread (around 2 slices; cut into 1 cm dice)
• 40 g ricotta cheese
• 2 tbsp cheddar cheese (grated)
• 2 eggs
• 4 tbsp milk

Steps

1. 1

   Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease two large ramekins and place them on a baking tray.

2. 2

   Heat the oil in a pan over medium heat. Add the minced garlic and sliced mushrooms, and cook for 5 minutes, until the mushrooms are soft. Season well with salt and black pepper.

3. 3

   Scatter about one-third of the diced bread between the two prepared ramekins. Divide half of the garlic mushrooms between them, then add a few small dollops of ricotta to each.

4. 4

   Add another layer of bread cubes, followed by the remaining garlic mushrooms, more ricotta, and the remaining bread. Sprinkle the grated cheddar over the tops.

5. 5

   In a cup or small bowl, lightly beat the eggs and milk together. Pour the mixture into the ramekins, distributing it over all of the bread. Add a little extra black pepper if desired.

6. 6

   Bake on the tray for around 30 minutes, until the bread puddings are puffed up and golden brown on top and the egg is cooked. Serve immediately.

Notes

The author notes that the puddings can be prepared the night before and baked in the morning. The recipe uses two large ramekins. A commenter questioned the amount of milk, but the author confirmed that 4 tablespoons worked for her recipe.

Nutrition per serving

• breakfast
• light lunch
• vegetarian
• baked
• savory
• egg bake
• holiday
• cheesy