Cheese and mushroom bread pudding

Ingredients

45 g (2 oz) unsalted butter
300 g (11 oz) mushrooms, chopped
1 small leek, chopped finely
6 slices day-old white herb bread 
4 eggs, beaten
200 ml (7 fl oz) milk
2 tsp Dijon mustard
100 g (4 oz) Gruyère AOC Switzerland cheese, grated

Heat half of butter in a frying pan and fry mushrooms for 2 to 3 minutes. Add leek, stir then remove from heat.

Spread bread with remaining butter on one side and cut into triangles. Layer bread with mushroom and leek mix into a microwave-proof dish. Mix eggs with milk, mustard and half of cheese and pour over bread. Leave to stand for 5 minutes. Preheat grill. Meanwhile, microwave pudding on high for 4 to 5 minutes. Sprinkle with remaining cheese and place under grill for 2 minutes.

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