Wild Mushroom Bread Pudding

Izzy Knight's Note:

This is one of those great dishes that accentuates your "chef's touch" by its home-made appearance: so hearwarming and comforting. I suggest you make this dish just before the guest arrives and keep it warm in the oven: the aroma will surely draw your guests into the kitchen.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 3 tablespoons butter
• 1 bunch green onion, finely chopped
• 1 lb assorted mushroom, thickly sliced (shiitake, oyster, button etc)
• 2 portabella mushrooms, stems and gills removed,caps thickly sliced
• 2 cloves chopped garlic
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon Worcestershire sauce
• 5 large eggs
• 2 cups heavy cream
• 1 cup milk
• 1 cup parmesan cheese
• salt and pepper
• 1 teaspoon cayenne
• 6 cups day old French bread or 6 cups sourdough bread, crusts removed and bread cut into cubes

Directions:

1. Preheat oven to 350F degrees.
2. Butter an 8x8x2 inch glass baking dish.
3. Heat butter in a large skillet over medium heat.
4. Add the green onions, and cook until soft about 2-3 minutes.
5. Add all the mushroom, garlic, basil, parsley, sage and thyme and saute until mushroom are tender and nicely browned, about 10-15 minutes.
6. Blend eggs with the cream, milk, all but 2 tbsps of the Parmesan, salt, pepper and cayenne together in a large bowl.
7. Add the bread cubes tossing gently to coat.
8. Let stand 15 minutes and then stir in the mushroom-onion mixture.
9. Pour into the greased dish and sprinkle remaining cheese over top.
10. Bake until golden brown and center is set, about 1 hour.
11. Let it cool for 5 minutes before serving.