Mushroom Parmesan Bread Pudding

Ingredients

• ~10" of baguette, cut up into crouton-sized pieces
• 2 tbsp butter
• 1 clove of garlic, minced
• 1 portobello mushroom, cut up into small pieces
• 1/2 cup chopped onion
• 1 stalk of celery, sliced into small pieces
• 1/4 cup chopped green bell pepper
• 1 tsp chopped fresh thyme or rosemary
• 1/12 cup chopped fresh parsley
• 7/8 cup heavy whipping cream
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup shredded parmesan cheese

Instructions

1. Preheat oven to 350.
2. Lightly grease a 9"x5" loaf pan.
3. Place the bread cubes in a large bowl.
4. Melt the butter in a large skillet over medium-high heat.
5. Add garlic, mushrooms, onion, celery, and bell pepper to the skillet. Cook until soft and juices have evaporated, about 10 minutes.
6. Stir the cooked vegetables, thyme, rosemary, and parsley into the bowl with the bread cubes.
7. Stir in about half of the parmesan cheese.
8. Whisk the heavy cream, eggs, salt, and pepper together in a small bowl.
9. Pour the custard over the bread mixture, stirring to combine.
10. Transfer the bread mixture into the baking dish.
11. Sprinkle the remaining parmesan over top of the bread mixture.
12. Bake until set and the top is golden, about 35 minutes.