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Mushroom French Bread Pudding

Mushroom French Bread Pudding

serving size icon
Serves 4-6


  • 1 tbsp Basil, chopped
  • 250g Assorted Mushrooms, sliced
  • 3 Garlic Cloves, crushed
  • 1 tbsp Parsley, chopped
  • Salt to taste
  • Pepper to taste
  • 3/4 c Cream
  • 1/2 Loaf French Bread, cut into 1cm slices
  • 4 Eggs
  • 1/4 c Parmesan Cheese, grated
  • 2 tbsp Olive Oil
  • 3/4 c Milk


Preheat the oven to 180°C.

Heat the oil in a pan and sauté the mushrooms, garlic, basil and parsley until the mushrooms are tender and browned. Season with salt and pepper.

Whisk the eggs, cream, milk, 2 tablespoons Parmesan, salt and pepper.

Grease an 18cm x 28cm baking dish.

Cover the base with half the mushrooms. Dip half the bread in the egg mixture then place over the mushrooms. Repeat the layers.

Sprinkle with the remaining Parmesan.

Bake for 25-30 minutes or until set.

Serve warm.

This recipe was sent in by Foodtown Magazine Issue 22 April 2005 of Gourmet Food Publishing .


Qty Price
Fresh Produce Meadows Mushrooms White Button $5.00 ea
$5.00 ea
Superb Herb Coriander Living Plant
arrow icon exclamation icon Out of stock Out of stock
Anchor Cream Fresh $2.75 ea
$2.75 ea
Ornelle Hard Cheese Grated Parmesan Cylinder $10.00 ea
$10.00 ea
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea
Instore Bakery Baguette $2.00 ea was $2.30
$2.00 ea was $2.30


Qty Price
Cerebos Salt Iodised Table Drum $2.39 ea
$2.39 ea
Greggs Pepper Black Cracked $5.70 ea club price $6.39 non club member
$5.70 ea club price $6.39 non club member
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Anchor Milk Standard Blue Top $2.82 ea
$2.82 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Countdown Olive Oil Classic $5.60 ea
$5.60 ea