Wild-Mushroom Bread Pudding

Ingredients

• 4 cups unseasoned bread cubes fresh () (preferably brioche or challah; 5 ounces)
• 1.5 pounds mushrooms such as chanterelle wild mixed fresh trimmed
• 4 large eggs 
• 0.5 cup flat-leaf parsley finely chopped
• 2 large garlic cloves finely chopped
• 2 cups half-and-half 
• 0.5 cup parmigiano-reggiano grated
• 0.5 cup shallots finely chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• ramekin
• baking pan

Directions

1. Preheat oven to 350°F with rack in middle.
2. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
3. Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
4. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes.
5. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes.
6. Add parsley and garlic and cook, stirring, 2 minutes.
7. Remove from heat.
8. Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
9. Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
10. Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
11. · Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not unmold pudding from baking dish).· Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature.· Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered. If making the fillet of beef, bake puddings while beef stands (meat can stand a little longer).