Wild Mushroom Bread Pudding

By: Dina Miller

Olive Oil
1 Pound shitake Mushrooms, Finely Sliced
1 Pound crimini Mushrooms (baby Bella), Finely Sliced
1 Pound portabella Mushrooms, Finely Sliced
1 Cup yellow onion, small dice
2 ounces garlic, minced
Fresh Thyme
Fresh Rosemary
Dried Sage
Salt
Pepper
(All seasonings to taste)

2 cups whipping cream
1 cup whole milk
5 eggs
1/4 cup parmesan cheese

6 cups white bread, dried out, cubed.

Preheat oven to 350 degrees.
Lightly butter 8x8x2 inch baking dish
Heat oil in med/large sauce pot over med/high heat
Add mushrooms, onions, garlic, and seasonings to heated pot.
(I over season this mixture so that the flavor goes through the pudding nicely)
Sautee until tender and the onions are translucent.

Whisk eggs, cream, milk, and parmesan cheese in a large bowl.
Add dried bread cubes.  Let soak approximately 15 minutes.
Add mushroom mixture
Transfer to baking dish
cover with oven safe saran wrap and aluminum foil.
Bake 1-1 1/2 hours until center is firm.