Wild Mushroom Bread Pudding

Categories: pudding- custard- mousse- flan

Ingredients

• 3 Tbsp. olive oil
• 6 oz. shitake mushrooms, stemmed, caps thickly sliced
• 6 oz. oyster mushrooms, thickly sliced
• 6 oz. crimini mushrooms, thickly sliced
• 2 portabello mushrooms, stems and gills removed, caps thickly sliced
• 4 tsp. chopped garlic
• 1 Tbsp. chopped fresh basil
• 1 Tbsp. chopped fresh parsley
• 1 tsp. dried rubbed sage
• 1 tsp. dried thyme
• 5 large eggs
• 2 cups whipping cream
• 1 cup milk (do not use low-fat or nonfat)
• 1/4 cup plus 2 Tbsp. freshly grated Parmesan cheese
• 1/2 tsp. ground pepper
• 6 cups 1-inch cubes crustless day-old French bread (about 6 oz.)

Directions

1. Preheat oven to 350 degrees. Lightly butter 8 x8 x2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat.

2. Add all mushrooms are tender and brown, about 15 minutes. Remove pot form heat. Season mixture to taste with salt and pepper.

3. Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 Tbsp. cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm, as a side dish.

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