Wild-Mushroom Bread Pudding

Name: Wild-Mushroom Bread Pudding
Ingredients: 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces); 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed; 1/2 cup finely chopped shallot; 2 tablespoons unsalted butter; 1/2 cup finely chopped flat-leaf parsley; 2 large garlic cloves, finely chopped; 2 cups half-and-half; 4 large eggs; 1/2 cup grated Parmigiano-Reggiano

Wild-Mushroom Bread Pudding was pinched from <a href="http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Bread-Pudding-240982" target="_blank">www.epicurious.com.</a>

"Going beyond the customary side dishes for beef (mushrooms and a gratin), we've combined all the luxurious flavor of wild mushrooms sautéed in cream with good buttered toast for these single-serving puddings, giving every guest a perfect mix of crisp, golden surface and warm, melting interior...."

INGREDIENTS

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4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)

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1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed

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1/2 cup finely chopped shallot

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2 tablespoons unsalted butter

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1/2 cup finely chopped flat-leaf parsley

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2 large garlic cloves, finely chopped

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2 cups half-and-half

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4 large eggs

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1/2 cup grated Parmigiano-Reggiano

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