Wild Mushroom Bread Pudding

Wild Mushroom Bread Pudding

Serves 8 Start to finish time: 1.5 hours

4 cups fresh bread cubes (we used challah from a local bakery)

1 ½ lbs fresh wild mushrooms (we used chanterelles)

½ Cups finely chopped shallots

½ cup finely chopped flat-leaf parsley

2 large garlic cloves, finely chopped

2 cups half-and-half

4 large eggs

½ cup grated cheese (we used Mt Townsend’s “New Moon” tomme)

½ cup fresh camembert or chevre (we like Mt Townsend’s “Cirrus”)

Preheat oven to 350* F with rack in the middle. Bake bread cubes in shallow pan until golden brown; about 10 minutes. Clean and chop mushrooms in large pieces. Cook shallots in butter until soft. Add mushrooms, ½ tsp salt, ¼ tsp pepper and cook until mushroom juice evaporates; about 15 minutes. Add parsley and garlic; cook and stir for 2 additional minutes. Remove from heat.

Whisk together ½ & ½, eggs, cheese, ½ tsp salt, ¼ tsp pepper in a large bowl. Stir in mushrooms and bread cubes until coated well; let stand 10 minutes. Butter you baking dish (shallow 2 qt), spoon mixture into the dish until firm to the touch, sprinkle with “New Moon” cheese, and bake until firm to the touch (aprox 30-35 minutes. Enjoy with your favorite Harbinger wine!