Savory Bread Pudding with Mushrooms and Parmesan Cheese

Ingredients for Savory Bread Pudding with Mushrooms and Parmesan Cheese

• 1 (1-pound) loaf crusty country-style white bread

• 60ml olivolja

• 4 teaspoons chopped fresh thyme

• 1 large garlic clove, minced

• 90ml (3/4 stick) butter

• 450g assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced

• 240g finely chopped onion

• 150g thinly sliced celery

• 100g finely chopped green pepper

• 1/3 cup chopped fresh parsley

• 3 1/2 cups double cream

• 8 large eggs

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 40g finely grated Parmesan cheese

Preheat oven to 191°C. 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 2400ml 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. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.

Whisk double cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 177°C. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

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