Quick and Easy

Mushroom bread and butter puddings

These little savoury mushroom bread and butter puddings by Nici Wickes make the perfect dinner – they’re rich, cheesy and incredibly tasty.
Mushroom bread and butter puddings



1.Grease 6 ramekins or small ovenproof dishes, or one large casserole dish with butter.
2.Heat the oil in a pan to medium heat and sauté onions. Add sliced mushrooms and cook until soft and light brown. Season with salt and pepper.
3.Place the bread in a bowl and add the mushrooms. Pour over the melted butter, then half the cheeses and combine. Divide the mixture into the ramekins.
4.Beat the eggs, milk and crème fraîche together. Add the thyme leaves and pour over the mushroom, bread and cheese mixture. Rest for at least half an hour so the bread can soak up the egg mixture.
5.Heat oven to 180oC.
6.Sprinkle the remaining cheese over the top of each dish and bake for 30 minutes or until lightly golden, puffed and the egg is set.
7.Sprinkle with parsley and serve immediately.

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