Wild Mushroom Bread Pudding

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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.