Herby bread puffs

Warm the milk in a saucepan until heated through. Place the bread pieces in a large bowl with one sprig of rosemary. Pour over the hot milk. Leave for 30 mins until the milk has been soaked up into the bread. Discard the rosemary sprig and mash the bread roughly with a fork. Melt the butter in a saucepan until a liquid. Sauté the onion and garlic for 15 mins, until very soft. Preheat the oven to 200°C/gas mark 6 and grease four 250g ramekins. Separate the egg yolks from the whites. In a large bowl, whisk the egg yolks with the cheese, Worcestershire sauce, parsley and mint. Chop the leaves of the remaining rosemary sprig, and add to the mixture. Season, then combine with the bread mixture and onion. Whisk the egg whites with an electric whisk for 2-3 mins, until firm. Fold the whites into the bread mixture gradually. Divide between the ramekins and bake for 35-40 mins until risen, firm and golden.