Wild-Mushroom Bread Pudding

Ingredients

  • 6 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 cups whipping cream
  • 1 cup milk (do not use low-fat or nonfat)
  • ¾ teaspoon salt
  • 6 cups 1-inch cubes crustless day-old French bread
  • ½ teaspoon ground pepper
  • + 10 more ingredients
    • 6 ounces shiitake mushrooms
    • 6 ounces oyster mushrooms
    • 4 teaspoons garlic
    • 1 tablespoon fresh parsley
    • 1 teaspoon dried rubbed sage
    • 6 ounces crimini mushrooms
    • 2 portobello mushrooms
    • 1 teaspoon dried thyme
    • 5 large eggs
    • 1 tablespoon fresh basil

Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with...

View full recipe at Epicurious

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