Mushroom, Dill & White Wine Bread Pudding

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 lb (1 kg) button mushrooms, halved
• 2 heaped tablespoons dried dill weed
• 8 fl oz (225 ml) white wine
• 1.4 lb (700 gm) wholewheat bread, sliced
• 1 lb (450 ml) Cheddar, grated
• 6 eggs
• 10 fl oz (300 ml) milk
• salt and pepper

Instructions

Heat oil and saute the onion until transparent, then add the mushrooms, dill and wine and cook until the mushrooms are soft. Grease a large, lasagne-style dish and cover the bottom and sides with sliced bread. Then cover with half the mushroom mix. Sprinkle with half the grated Cheddar. Repeat with a further layer each of bread and mushrooms, and top with a final layer of bread. Whisk the eggs together with the milk and seasoning, and pour over. Sprinkle the remaining cheese over the top and bake at 180C for about 40 minutes. Then allow to stand in a warm place for 10 minutes before serving.