Wild Mushroom Bread Pudding

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Total Time
1hr 25mins
Prep
45 mins
Cook
40 mins

Better Homes and Gardens

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Ingredients

Nutrition

Directions

  1. Grease eight 10-ounce ramekins or individual casseroles; set aside.
  2. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender.
  3. Carefully add sherry.
  4. Simmer, uncovered, until liquid has evaporated.
  5. Transfer mixture to a large bowl; stir in focaccia pieces.
  6. In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper.
  7. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
  8. Divide mixture among the prepared casseroles.
  9. Cover and chill for 2 to 24 hours.
  10. Preheat oven to 325°; bake, uncovered, for 35-40 minutes or until a knife inserted near the centers comes out clean.