Wild-Mushroom Bread Pudding

Ingredients

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

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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