SAVORY BREAD PUDDING WITN MUSHROOMS AND PARMESAN CHEESE

SAVORY BREAD PUDDING WITN MUSHROOMS AND PARMESAN CHEESE image

Yield Serves 10 to 12.

Number Of Ingredients 14

*1 lb. loaf crusty country style white bread
*1/4 cup olive oil
*4 tsps. chopped fresh thyme
*1 large garlic clove, minced
*6 tbs. butter
*1 lb. assorted fresh mushrooms (button, portobello, and stemmed shiitake) thinly sliced
*1 1/2 cup finely chopped onion
*1 1/2 cup thinly sliced celery
*1 cup finely chopped green pepper
*3 1/2 cups heavy whipping cream
*8 large eggs
*2 tsps. salt
*1 tsp. freshly ground pepper
*1/3 cup finely grated Parmesan Cheese

Steps:

Preheat oven to 350 degrees. Butter 13x9x2 inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1 inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl. Melt butter in large skillet over medium high heat. Add mushrooms, onion, celery, and pepper. Saute until soft and juices have evaporated, about 15 minutes. Add sauteed vegies to bread cubes. Whisk heavy cream eggs, salt and pepper in large bowl. Mix custard into bread and vegies. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate. Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.