Mushroom Bread Pudding

This dish reminded me of a yorkshire pudding while I was eating it with the beef except it was a lot easier! If your crowd can handle mushrooms, I highly suggest this side dish. It would go great with roast chicken or turkey as well.  

Make ahead: toast bread cubes the day before and store in an air tight plastic bag, do all of your chopping before hand - mushrooms, shallots, garlic, etc. On the day of, start on step 3.

Ingredients:

• 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
• 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed and sliced
• 1/2 cup finely chopped shallot
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped flat-leaf parsley
• 2 large garlic cloves, finely chopped
• 2 cups half-and-half
• 4 large eggs
• 1/2 cup grated Parmigiano-Reggiano

• Equipment: 8 (6-ounce) ramekins or use a muffin tin

Directions:

1. Preheat oven to 350°F with rack in middle.

2. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces. 

3. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat. 

4. Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture. 

5. Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment. 

6. Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. 

7. Unmold puddings and discard parchment. 

Cooks' notes: · Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not unmold pudding from baking dish). Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered. If making the fillet of beef, bake puddings while beef stands (meat can stand a little longer).