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
- Equipment: 8 (6-ounce) ramekins
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