Mushroom and Asparagus Bread Pudding by Ronnie Chan (aka Rontree Chan)

Mushroom/Asparagus bread pudding (8"x6" X2"Ht Pan)
Ingredients A
1 Tbsp	Salted Butter (Melted)
2 Tbsp	Olive Oil
6-8 slices	Bread cut into 1" cubes
Some	Salt and Pepper
1. Preheat oven at 180DC. Lay a sheet of aluminium foil on
baking tray.
2. Lay the bread cube over the aluminium foil.
3. drizzle with butter and olive oil.
4. sprinkle salt and pepper over the bread.
5. bake in oven for around 10min till the bread lightly browned
and crisp.  (Set aside to cool)
Ingredients B
1 Tbsp	Salted Butter
1 Tbsp	Olive oil
15 pcs	Brown button mushroom cut into chucks or slices
	(or mix with other mushrooms)
1/2 pcs	White Onion (roughly chopped)
180ml	Heavy cream or whippinig cream
1 Tbsp	concentrated thick chicken stock (maggi brand)
300ml	Milk or low fat milk
5 nos	eggs
Some	Salt and Pepper
1. heat a frying pan on medium heat. Add in butter and olive oil
2. Add in onion and mushroom, stir fry till mushroom sweated
3. Add in cream, stock and milk. Cook for 5-10 mins
4. Add salt and pepper. Taste to own preference.
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5. Remove pan from heat to cool for 5mins
6. Add in 5 eggs one at a time to mixture while continue
whisking with a hand whisk to temper the egg and preventing
the egg to scramble.
Ingredients C
Preheat Oven at 170DC
1 Tbsp	Butter (softened)
1	Baking Dish
	Ingredient A
	Ingredient B
4 stalks	Asparagus (trimmed/ blanched in salted water 5 mins)
	cut into around 2-3" length
some	Bacon and ham (cooked)
6 pcs	Honey tomato ( cut into half)
4 - 6 nos	Quail eggs
Some	finely chopped parley and pepper for garnishing
1. lightly coat baking dish with softened butter at bottom/side
2. lay in the baked bread (Ingredient A) in the dish pan.
3. Pour in ingredient B till 3/4 full while exposing some bread
and mushroom at the surface.
4. Baked in Oven for 30mins. The filling will puff up when the
savoury custard is cooked.
5. Take out the dish. Insert and lay in asparagus, bacon, ham
and tomatoes.
6. Use back of a spoon to create 6 indentions and pour in the
quail eggs.
7.Return to oven to bake for another 10 -15 mins.
8. let it cool for 15 mins before cutting. (YUMMY!)