Wild Mushroom Bread Pudding
Yield: serves 6
- Unsalted butter, for greasing
- 12 oz. thick-cut bacon, cut into 1/4" slices
- 1 <sup>1</sup>⁄<sub>2</sub> lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1/4" thick
- 2 <sup>1</sup>⁄<sub>2</sub> cups whole milk
- 1 <sup>1</sup>⁄<sub>2</sub> cups heavy cream
- <sup>1</sup>⁄<sub>2</sub> cup grated parmesan
- <sup>1</sup>⁄<sub>3</sub> cup roughly chopped parsley
- 2 tsp. minced thyme
- 6 eggs
- Kosher salt and freshly ground black pepper, to taste
- 1 (1-lb.) loaf country bread, torn into 1" pieces (6 cups), lightly toasted
- 1 cup shredded Gruyère
- 1 large leek, cut into 1/2-inch pieces
- Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Heat bacon and 1 tbsp. oil in a 12" skillet over medium-high; cook until bacon is slightly crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl. Add leek to skillet and cook until soft, 3–4 minutes; add to bowl with bacon. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to bowl with bacon. Whisk milk, cream, parmesan, 1⁄4 cup parsley, the thyme, eggs, salt, and pepper in a bowl. Stir in bacon mixture and bread; let sit 15 minutes. Transfer to prepared baking dish and sprinkle with Gruyère; bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.
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