Wild-Mushroom Bread Pudding

Ingredients

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

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