8 Oz mushrooms
1 Clove garlic, minced
1/2 Cup onion, chopped
2 Tbsp olive oil
8 Slices of bread
3 Eggs, beaten
1/2 Cup grated cheddar cheese
2 Tbsp parsley, minced
1/2 Tsp salt
1/4 Cup butter
2 Cups chicken broth
2 Tsp chicken base
Saute onions and garlic until transparent; add mushrooms
Continue cooking until mushrooms are golden brown.
Add salt and pepper to taste. Let cool.
Butter the inside of a souffle pan. Butter both sides of each slice of bread and put an even layer on the bottom of the pan.
Put the cooked mushroom over the first bread layer.
Combine the eggs, cheese, salt, pepper, and parsley. Pour half of this mixture over the mushroom and bread layers.
Cover the mushroom layer with one more layer of buttered and sliced bread.
Pour the remaining eggs cheese mixture over the top bread layer.
Pour approximately two cups of stock (you could even use mushroom stock) over the bread-mushroom mixture. It should just come to the top layer of bread.
Let the mixture absorb the stock for at least one half hour.
Bake for 15 minutes at 400oF. The pudding will puff up and have a golden brown crust on top.