Bacon and Mushroom Bread Pudding

Paula Deen recipe from Smithfield.com.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  lb bacon, cooked crisp and chopped (reserve fat)
• 3  tablespoons olive oil
• 1 1⁄2 lbs mushrooms, roughly chopped (any combination of mushroom varieties will work)
• 3  garlic cloves, minced
• 2  shallots, finely diced
• 1  tablespoon fresh basil, chopped
• 1  tablespoon fresh parsley, chopped
• 1  teaspoon dried rubbed sage
• 1  tablespoon fresh thyme, chopped
• 5  large eggs
• 3  cups half-and-half
• 1  cup parmesan cheese, freshly grated (divided)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 8  cups  roughly chopped day-old  challah, crusts on

Directions

1. Prepare a 8" x 8" x 2" glass baking dish with a non stick baking spray. In a large stock pot over a medium high heat add the reserved bacon fat and heat. Add mushrooms, garlic, shallots, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Stir in chopped bacon. Season mixture to taste with salt and pepper.
2. Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.