Wild-Mushroom Bread Pudding

Ingredients

• 4 large eggs
• 2 cups half-and-half
• 2 tablespoons unsalted butter
• ½ cup shallot
• ½ cup grated Parmigiano-Reggiano
• 1 ½ pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster
• 4 cups fresh bread cubes (preferably brioche or challah)
• + 3 more ingredients
• • ½ cup flat-leaf parsley
  • 8 6-ounce ramekins
  • 2 large garlic cloves

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 ...

View full recipe at Epicurious