WILD-MUSHROOM BREAD PUDDING

By akselden

Ingredients

• 4 cups (1/2 inch) fresh bread cubes (preferably brioche or challah; about 5 oz)
• 1 1/2 lb mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
• 1/2 cup finely chopped shallot
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped flat-leaf parsley
• 2 large garlic cloves, finely chopped
• 2 cups half-and-half
• 4 large eggs
• 1/2 cup grated Parmigiano-Reggiano

Preparation

Step 1

Preheat oven to 350°F with rack in middle. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat. •Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture. -Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment. Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.