Wild Mushroom Bread Pudding

Step 1

Preheat oven to 350. Bake bread cubes in single layer on baking sheet until golden brown about 10-12 minutes. Cook shallot in butter in 12-inch heavy skillet over medium heat; stirring occasionally, until beginning to soften, about 3 minutes

Add mushrooms, ½ t. salt and ¼ t. pepper and cook until liquid mushrooms give off has evaporated, about 10-15 minutes. Add parsley and garlic and cook, stirring about 2 minutes more. Remove from heat.

Whisk together eggs, half & half, cheese, remaining
½ t. salt and ¼ t. pepper in large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some (most) of egg mixture.

Meanwhile, butter ramekins and put a round of parchment in bottom and butter the parchment.

Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, about 30-35 minutes. Unmold puddings and discard parchment.

NOTES:
- Bread pudding can be baked in a buttered 2-qt shallow baking dish not lined with parchment as you will not unmold.
- Bread cubes can be baked 1 day ahead and cooled, then kept in airtight container at room temperature.
- Pudding can be assembled (but not baked) up to 2 hours ahead and chilled, covered.