Serves 8
4 Cups (1/2 inch) Fresh Bread Cubes (Preferably Brioche or Challah)
1½ Lb. Mix Fresh Wild Mushrooms Such as Chanterelle, Cremini, and Oyster Trimmed (or A Mixture of Dried Mushrooms Re-Hydrated)
½ Cup Finely Chopped Shallot
2 Tablespoons Unsalted Butter
½ Cup Finely Chopped Flat Leaf Parsley
2 Large Garlic Cloves, Finely Chopped
2 Cups Half and Half
4 Large Eggs
½ Cup Grated Parmigiano Reggiano
Equipment – 8 (6 oz.) Ramekins
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 pieces.
Cook shallots 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 about 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 with and let stand 10 minutes or longer for bread to absorb some of the egg mixture.
Meanwhile, butter ramekins, then put a round of parchment in the bottom of each and butter parchment.
Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 – 35 minutes. Unmold puddings and discard parchment.
Hints and Tips: Mushroom bread pudding can be baked in a buttered 2 quart shallot baking dish (not lined with parchment, do not unmold.)
Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature.
Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered.
