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Wild Mushroom Bread Pudding




List of Ingredients



• 3 T olive oil
  
• 6 oz shiitake mushrooms, stemmed, caps thickly sliced
  
• 6 oz oyster mushrooms, thickly sliced
  
• 6 oz crimini mushrooms, thickly sliced
  
• 2 portobello mushrooms, stems and gills removed, caps thickly sliced
  
• 4 tsp chopped garlic
  
• 1 T chopped fresh basil
  
• 1 T chopped fresh parsley
  
• 1 tsp dried rubbed sage
  
• 1 tsp dried thyme
  
• 5 large eggs
  
• 2 cups whipping cream
  
• 1 cup milk
  
• 1/4 cup plus 2 T freshly grated Parmesan
  
• 3/4 tsp salt
  
• 1/2 tsp ground pepper
  
• 6 cups 1" cubes crustless day-old French bread
  






Instructions



1. Preheat oven to 350 degree. Lightly butter 8" x 8" x 2" glass baking dish.
   
2. Heat oil in heavy large pot over medium high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and saute until mushrooms are tender and brown, about 15 minutes. Remove pot from 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 T cheese over.
   
4. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
   
5. Serves 8 as side dish.