Mushroom Bread Pudding

Ingredients

8 oz. assorted mushrooms

1 onion, small dice

4 garlic cloves, fine mince

1/2 Brioche loaf, cubed

6 eggs, separated

2 cups Gruyere cheese, shredded

2 cups milk

1 stick butter

salt

pepper

Cooking Tools

Large skillet

1 large mixing bowl

1 medium mixing bowl

Bottom release deep dish pan

Hand mixer 

Directions
Preheat oven 350 Degrees F.  In a large skillet, melt butter on medium heat.  Saute mushrooms until soft, add onions, garlic and cook for additional 10 minutes, add salt and pepper.  Set aside cooked ingredients to cool.  Separate eggs whites and use a hand mixer until stiff peaks, set aside.  In a separate mixing bowl, add; egg yolks and milk, whisk.  Add in bread cubes and let soak. Add in cooled mushroom mixture and cheese to the bread & eggs, mix well.  Fold in egg whites into bread mixture until well incorporated. Place in greasing bottom release pan and bake for 45 minutes.  Slightly cool before releasing pan.
Serves 6